Whats your favorite way to cook Collard Greens?


Every summer we’ve grown collard greens, and it is the crop that is most likely to mystify our youth and families. We hear, “How do we eat this?” every week we send it home. This week Project LEAD each harvested a pound of collards to take home, each armed with a different recipe. August had her own recipe that E-Don signed up to make for her parents. Here is August’s recipe but without the drawings of how to cut the collards:

“So you take all the collards you got, right? Then you cut em up into strips, ya know an edible size. Then put them in a pot, whatever pot fits all the collards. Fill up the pot so that it’s almost 1/2 to 2/3 to the top of the collards w/ water. You put in about 4-5 strips of bacon into the pot, put on a top and then boil for about 45 minutes.”

So we want to know…. What’s your favorite way to cook collard greens? Share a recipe in the comments!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

9 Replies to “Whats your favorite way to cook Collard Greens?”

  1. From my cookbook:
    Greens with Miso Dressing and Toasted Almonds

    This is the recipe that I use in cooking classes to prove to anyone that I can get them to eat leafy greens. People love this combination of sweet, spicy, savory and sour. The toasted sesame oil is balanced by the rice vinegar, which is complemented by the miso (read more about miso in the description of Miso Sesame Paté, page X), and tempered by the maple syrup, which works perfectly with the mustard. All of it is topped off with the crunch and flavor of the almonds. The dressing also is delicious on just about any vegetable, and even on proteins like tofu and fish.

    The Family Kitchen: Crushing almonds can be fun. You don’t need to use a knife or a tool at all. My favorite way to do it is under the bottom of a jar. So far it is the most efficient method I have found for crushing toasted nuts. Kids can also use a rolling pin.

    2 pounds assorted greens, well washed and dried
    2 medium onions or 2 washed leeks sliced
    6 cloves garlic, minced
    1 inch ginger, peeled and minced
    2 tablespoons olive oil
    2 tablespoons toasted sesame oil
    2 cups sliced or crushed almonds, toasted

    Miso Dressing:
    1/3 cup rice vinegar
    2 tablespoons honey or maple syrup
    2 tablespoons stone ground mustard
    ½ cup miso paste
    2 tablespoons toasted sesame oil
    1/3 cup olive oil
    2 teaspoons tamari

    In a saucepan, heat the oils over medium heat, add onions and sauté for 2 to 3 minutes until soft, then add garlic and ginger. Add the greens handful by handful, stirring constantly. Sauté until all the greens are added and they have wilted into a bright green—about 2 minutes. Remove immediately from heat and place in a large bowl. Allow the mixture to cool, add the toasted almonds. In a small bowl, whisk together all the dressing ingredients, then toss with vegetable mixture.
    Serves 8 to 10

Leave a Reply

Your email address will not be published. Required fields are marked *