Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
Collards are another member of the cabbage family. While most feel that collard greens have a bitter flavor, they are much sweeter than their close cousin, kale. They are loaded with Vitamin A, potassium and Vitamin C, as well as the types of phytochemicals that are felt to reduce the risk of cancer.
Collards are a winter green, with the peak-growing season between January and April. They are available in the market all year, however. Look for dark green leaves with no yellowing. The leaves should be firm with no sign of wilting and the stems should be crisp. Choose smaller leaves, as they are slightly sweeter and not as tough.
Try to buy collards the day you are going to use them, as they age quickly. They will keep for a few days in the refrigerator in plastic. A damp paper towel in the bag will help keep them from drying out.
The most important thing about collard greens is that they must be eaten on New Years Day along with black-eyed peas. The peas are to bring you good luck in the year to come and the collards guarantee the promise of money.
4 ounces raw collard greens = 35 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 8g carbohydrates, 23mg sodium, 0mg cholesterol