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Collards

Season:

Mid June- December

Preparing Tips:

Can be eaten raw in salads, baked, stir- fries, and sautéed.

Do not overcook collards as it will turn limp and mushy.

Storage Tips:

Unwashed collards placed in a perforated bag will keep for about 1 week in the refrigerator.

Nutritional Info:

Contains high levels of beta carotene, vitamin A and E.

Kale also provides some folate, calcium iron, and potassium.

Rich in bioflavonoids that help prevent against cancer.

High in fiber and low in calories.

HOW TO FREEZE COLLARD GREENS:

Cut off large, tough stems; discard all damaged leaves. Wash thoroughly several times. Blanch 1 lb. of greens in 2 gallons of water. Blanch for 3 minutes. Cool immediately in cold water, drain, package, and freeze.