Collard greens are a staple of the American South. The smell of them is like coming home again. Collard greens are a good source of vitamins and minerals in the everyday diet. What makes this particular green so special? Well let’s find out.

Collard greens may have originally come from somewhere in the Middle East. Yet they have found a home in America especially in the south. A main staple in the diet of slaves in the southern states, they have long been a part of any special meal. Collard greens have a milder taste than mustard greens or kale and are often served with fried portions of bacon and fatty meat.

At any farmer’s market, you can find collard greens along with other varieties of greens most times of the year. Some people see kale or mustard greens and mistake them for collards but there are differences. Mustard greens are darker than collards. Kale has about the same coloring but the leaves are curly. The leaves of collard greens are ribbed like cabbage with a good portion of the stem sticking out from the bottom. Choose leaves that don’t have obvious signs of bug problems. The leaves are green and not brown on the edges. They are strong and make a sound when snapped. Wilted leaves are not good when it comes to eating these greens.

Before fixing them, wash each leaf thoroughly. Collards grow on the ground like other greens. It is always possible that in being transported from the garden to the store, that a few travelers made the trip as well. Washing gets rid of all dirt and also any bugs that may be hiding. Soak the leaves in water being sure to change the water a couple of times. Then rinse the leaves with cool water and pat them dry with paper towel.

The leaves are then chopped or ripped up and boiled down in water and seasoned to taste. A long standing tradition was to boil them with smoked meats to enhance the flavor. They can also be fried in a skillet with smoked meats or bacon. Cooking them on the stove in a pot of chicken or vegetable broth gives them added flavor and makes for a healthier side dish.

Collard greens cam be stored in a vegetable crisper for a couple of days but not for too long or they will begin to wilt. Misting them like in the grocery store, keeps them from drying out.

It’s hard to imagine that there will be too many collard greens left over. The taste is so flavorful that people are often looking for more. If by chance you do have some left, clean, shred, and blanch them and then store in an airtight container or package in the freezer when dried.