Collards
Brassica oleracea
This variety of winter greens belongs to the Brassica family, which also includes cabbages, kales, and broccoli. They share a unique flavor profile—a subtle blend of bitterness and mineral goodness.
They are particularly popular in the markets of France and the Southern States where they are often braised slowly, accompanied with pork and stock, until very soft and tender.
Unlike cabbages, they grow as open leaves, prompting the tradition of picking, rolling, and banding the leaves right in the field.
In the kitchen
How to store Collards
To preserve the freshness of collards, keep them in their tight rolls in the fridge (you could also put them in a bag). Given their looser nature, collards tend to have a shorter shelf life compared to tightly formed cabbage heads. For optimal quality, aim to consume them within 3-4 days.
Prep & Cooking tips
Simply remove the leaves from the larger stalks, leaving the smaller central leaves to be sliced and cooked with the stalks. For efficient chopping, layer the leaves, roll them into a tight cigar shape, and shred them to your desired thickness—whether thick or thin, depending on your dish's delicacy. Prior to use, ensure a thorough washing.
For optimal results, finely shred the leaves and gently fry them in a bit of butter or oil. Within minutes, they will wilt and become tender. Alternatively, they can be quickly boiled or steamed, or stirred into soups, stews, and curries during the final minutes of cooking.
Easy ideas
Finish a dish
Collards won’t wilt and weep water like spinach or chard so is easy to add to a dish at the end of cooking for a flash of green. Stir into risottos, hearty ribollita-style stews and pasta dishes for the final 5-10 mins of cooking.
Simple
Things needn’t always be complicated. These greens are often at their best simply steamed, boiled or lightly wilted in a pan. 5-6 minutes is all you need. Season with a little salt & pepper. If you feel the need, then a little butter or olive oil and maybe a restrained squeeze of lemon to finish. If you want to get more adventurous you could fry gently with a little desiccated coconut and black onion seeds to set alongside a curry. Sauté in a hot wok with ginger, chilli, and soy for all things Asian. Some crispy bacon and fragrant caraway invite a union with something dark and winey. A swirl of wholegrain mustard for a spontaneous Sunday side.
Braise
Collards are most famous as the dish Collard Greens popular in the Southern States. They break with the convention of cooking Brassicas quickly, and instead braise them slowly, often with pork and stock, until very soft and tender. Cook down some onions, bacon, and garlic, add the shredded greens and a few ladles of good stock and braise for an hour or so until tender, finish with a little cider vinegar or lemon juice to sharpen and lift.
Goes well with
Alliums (Garlic, Leek, Onion)
Asian spices and flavourings
Butter
Cheese
Fish and shellfish
Lemon
Lentils
Mustard
Nuts and seeds
Pork
Collards recipes
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Bang Bang Tofu & Seasonal Green Noodles
Serves: 2 Total time: 35 min
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BBQ grilled little gem lettuce
Serves: 4 Total time: 10 min
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Slow cooked courgette pasta
Serves: 2 Total time: 45 min
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Runner beans with clotted cream and almonds
Serves: 2 Total time: 10 min
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Baked shallots and mushrooms
Serves: 2 Total time: 45 min
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Courgette and sheep cheese pasta with gremolata
Serves: 2 Total time: 30 min
In the field
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Meet the grower: Cathy and Gordon Case , Bigbury-on-Sea, Devon
Cathy and her husband Gordon are members of our local co-operative, the South Devon Organic Producers. Their mild coastal farm, Lower Willings Farm, is settled over the peaks above the village of Bigbury-on-Sea. Cathy and Gordon grow kohlrabi, cabbages, purple sprouting broccoli and more for our veg boxes – but most of all, we rely on their firm, nutty cauliflowers.
