Collard greens are mild, earthy, and delicious when treated well. The trick to to do one of two things - either cook them very very quickly or cook them very very slowly. A fast sautée to highlight their nutty flavor or a slow braise that teases out their earthy sweetness, that's how to cook collard greens.
Before you cook them, you need to buy them. Look for dark green leaves without any yellowing, browning, or wilting. Collard greens should be quite stiff - almost like fans.
Store collard greens like all greens, wrapped loosely in plastic in the fridge. Rinse collard greens thoroughly in water before using.
Collard greens are famously good when cooked with smoked meats – bacon or sausage in particular. Garlic, chiles, and anchovies are other strong flavors that stand up to and bring the best out in collard greens.
Try collard greens in these recipes:
