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Organic Collard Greens
Jan-Jul & Sep-Dec
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Producing paddle-like, oval deep green, substantial chewy leaves, collard greens offer an assertive flavor that lies somewhere between cabbage and kale. The stalks are very tough and inedible.
Organic Collard greens are hardy enough to be served all by themselves. They can withstand long cooking; they become a soft mass of mellow-flavored leaves.
Melissa's Organic Produce, a choice made closer to nature is preferred for reasons of taste, health and the environment. These greens are traditionally boiled until very soft with a smoked hock or a piece of salt pork.
Stack or bunch; cut into strips. To store, wrap in damp paper towels; put in a plastic bag; refrigerate. To freeze, boil sliced leaves until just limp; immerse in ice water; drain. Pack snuggly in an airtight container; freeze. Frozen collards keep several months.
To prepare, wash thoroughly. Cut or strip stems from leaves; discard stems.
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