Produce
Recipes: Collard Greens
Do not wash greens. Wrap them in a damp paper towels. Place in a plastic bag (preferably perforated) and refrigerate. If you change the towels and keep them damp, you can store the greens up to a week.
Preparation:
For recipes, you'll want to cut off the stem. Make a v-shaped notch to
remove the midrib from the lower portion of the leaf. If you prefer milder
flavors, consider combining collards with young fresh cabbage.
Recipes:
Sauteed
Collards with Garlic
1 bunch collard greens, trimmed
1 clove garlic
1 Tbsp. butter
1 Tbsp. olive oil
Wash greens and cut into diagonal strips. Heat butter and oil in a large skillet. Add garlic and greens, coating both with butter and oil. Add 1 to 2 Tbsp of water. Turn heat to low. Cover. Check for doneness after 3 minutes.