Learn about choosing, handling, preparing and preserving your collard greens during the busy holiday season.
Add a little greenery to your holiday plate with collard greens! Collard greens are a nutritious, leafy green vegetable that grows well in the cool seasons of spring and fall. Collard greens are high in vitamins, mineralsand many other antioxidants that can help prevent disease. Collard greens are a part of the Brassica oleraceafamily, which also includes cabbage, cauliflower and broccoli.
Collard greens are a classic side-dish in the South and are sometimes described to as a soul food. Although collard greens are traditionally consumed in southern states, collard greens are becoming a staple side-dish all around the country, andthey are fast becoming a tradition on the holiday dinner table. According to the University of Illinois Extension, collard greens are unique because unlike other leafy greens, they can be grown in northern states as well because they are frost tolerant. Although they are commonly consumed in the U.S., Tufts University reports many of the recipes trace their origins to Eastern and Southern African cultures.
Choosing greens
Collards greens are available all-year round. In the market, fresh collard greens are usually located next to kale, bok choy or Swiss chard. When selecting fresh collard greens, look for dark green leaves rather than yellowed ones. For best quality, avoid brown, spotted, wilted or slimy leaves. Canned or frozen options are also available and can provide just as many nutritional benefits as fresh collard greens.
Handling greens
Wash your hands before handling your collard greens. Prior to cooking, wash your collards in a bowl of cold water with a pinch of salt. According to Purdue University Extension, the salt will support in the removal ofany dirt or grit. Scrub the leaves lightly with your hands before rinsing them under cold running water to eliminate any remaining dirt. Multiple rounds of washing may be necessary to remove all the soil found between the leaves. In accordance with USDA Guidelines, never use soap or detergent to clean fresh produce, as they are not approved by the FDA for washing foods. You may also risk ingesting soap residue, which can cause you to become sick. Pre-washed and chopped, ready-to-eat, fresh collard greens are also available in the market. MSU Extension recommends storing unwashed greens in moist paper towels and placing in sealed plastic bags in the crisper drawer of the refrigerator. They will keep about three to four days.
Preparing greens
Use a separate cutting board for your collard greens from raw meat to prevent cross-contamination. Cut stems from leaves immediately before cooking. The smaller leaves tend to be more tender than larger ones. It is common to prepare collards using a slow cooked method to make them more tender. Cutting the leaves into smaller pieces will help speed up the cooking time. Tufts University recommends that if the stem is thick and tough, you may cut them and cook them first for a few minutes prior to adding in the leaves. You may also choose to discard the stems if they are too tough. Collard greens may also be consumed raw. In this case, thoroughly wash and rinse your greens with cold water as stated above.
Storing greens
If you choose to freeze your greens, first wash the fresh collard greens and cut off the woody stems. According to MSU Extension, you should blanch your collard greens with about a gallon of water forthree to four minutes per pound, blanching only one pound at a time. You may use the same water to blanch each batch of greens but be sure to bring the water to a rolling boil prior to adding in the next batch. After blanching, cool your greens using ice-cold water. After cooling, drain the water well, pat the leaves dry with a paper towel and package your greens in plastic freezer bags. Remove as much air as possible from the bags. Remember to date and label your bags. You will also want to leave a half-inch headspace for expansion. According to MSU Extension, you may freeze collard greens for up to one year. For canning instructions, view the Michigan Fresh Fact Sheet.
Try this delicious collard greens recipe by Nancy Hampton, Community Nutrition Instructor from MSU Extension. For more information on keeping your family's food safe, visit
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FAQs
Don't wash fresh collard greens before storing, as you'll want to keep them as dry as possible. Keep the greens in an airtight plastic bag or storage container in the crisper drawer of the fridge for up to a week.
How do you prepare and store collard greens? ›
First, wrap them, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you'll need to wash them. 1.
Can you cut up fresh collard greens and freeze them? ›
Freezing Collards Without Blanching
To do so, wash and dry the greens, chop, and transfer to a freezer-safe bag or container. Seal tightly, removing as much air as possible, and label. Store in the freezer and use within 1 month for best results.
How long can you keep fresh uncooked collard greens in the refrigerator? ›
MSU Extension recommends storing unwashed greens in moist paper towels and placing in sealed plastic bags in the crisper drawer of the refrigerator. They will keep about three to four days. Use a separate cutting board for your collard greens from raw meat to prevent cross-contamination.
Can you freeze collard greens without cooking them first? ›
If greens are not blanched properly, they will lose their fresh flavor quickly in frozen storage. Steam blanching of greens is not recommended as the leaves mat together and do not blanch properly.
Should you wash greens before storing? ›
Wait to wash. Washing produce before storing may promote bacterial growth and speed up spoilage, so it is often recommended to wait and wash fruits and vegetables just before use.
Can you eat collard greens raw? ›
You can eat collard greens raw, but the uncooked leaves tend to be slightly bitter and a bit tough. If you want to try them raw in a salad or smoothie, Feller recommends mixing just a few collard leaves in with a majority of milder greens, like spinach.
Can you freeze a bag of uncooked greens? ›
Greens freeze well, especially because when you pull them out you have no expectation that they'll be crispy (like green beans or something)! It is important that you keep them in a cold freezer (the colder it is the better they'll keep) and that there is never a thaw cycle in the freezer.
Can you eat collard greens with black spots? ›
Expert Response
I don't recommend eating them, particularly since it is in such a great amount. Even if you do wash them and they appear to be clean they are not since mold extends below the surface area.
How to tell when collard greens are bad? ›
You can tell if collard greens have gone bad by inspecting their color, smell, and texture. They're probably beginning to spoil if they have a yellow color, a sour smell, or a slimy texture. If you see any signs of mold, or if the greens are extremely limp, then it's time to toss them out.
Storage Conditions A dark place that is 38-42 degrees Fahrenheit and 90 percent humidity is perfect. The refrigerator is the perfect environment for greens. Keep them in a plastic bag to retain moisture. How to Pack Them Store well for a few weeks in the refrigerator in plastic bags.
Why are collard greens cooked so long? ›
Balance the bitterness by making sure the greens are well-seasoned with salt and include a punch of acidity from vinegar. Long cooking time. Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.
Why put baking soda in collard greens? ›
In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.
Why do you put vinegar in collard greens? ›
This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.
How to get rid of bitterness in collard greens? ›
The foods that help reduce bitterness are:
- Salt while cooking and/or while eating (like on bitter salad greens)
- Sweet or Spicy.
- Sour or Acids like lemon or vinegar.
- Long cooking like braising (think southern collard greens that are cooked for hours)
- Blanch first.
You can lay them out on a length of paper towels, loosely roll the towels and place the roll into a resealable plastic bag. Store this in the crisper drawer. When you need greens, you can take what you need, re-roll and return to the fridge. The same method can be used for herbs.
Can you wash and cut collard greens ahead of time? ›
Best way to store greens
Fresh, unwashed collard greens will last about a week in the refrigerator. The key is making sure the greens are dry. So wash them right before you're ready to cook them. You can also prepare the greens this way.
Do you have to blanch collard greens before cooking? ›
For tougher greens like kale and collard greens or broccoli leaves, you may need to blanch for 2-3 minutes.
How long can collard greens sit in water? ›
Soaking collard greens for about 30 minutes to an hour is common. This helps to loosen any dirt or debris and can make them easier to clean. After soaking, be sure to wash the leaves thoroughly under running water.
