Move over, kale; the collard greens are coming. Collards are a staple in many Southern dishes and add healthy nutrients to any meal. Traditionally, collards are paired with ham hocks and other pork for flavor and richness, but we have plenty of delicious vegetarian options.
In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.
What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.
How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator’s crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.
For some reason, they seem to be grown all over the world, but not in Ireland. I have just read a whole discussion on where to find them in Ireland, and how to grow them. Maybe that's about to change. I have my patch of kale in the garden and it has done me proud all winter.
I have collard greens ocassionally. I mix them w/ spinach b/c they're so strong. I don't use bacon or other meats, just lightly salt & pepper & a teeny-tiny pat of butter. Also, I've never had them fresh always canned.
I just bought a bunch of kale at the grocery store this afternoon. I more or less just let it wilt in butter in a heated pan and that's good enough for me to enjoy it. I like collards also and like the article indicates, it's a popular green in the south.
For some reason, collards don't do well in our climate, and mostley are not to be found in supermarkets here. I have kale in my garden, and find it to be a great veggie. I like my kale cooked in much the same way as you do, marigold.
No - kale and collards are different species. Yes, I have kale growing in my garden, but not collards. I don't know of anyone that grows collards here. I also have Brussels sprouts, which are delicious at this time of year.
Around Christmas, there were lots of cookery demos on TV, where varying chefs cooked sprouts in vaious ways. One method I liked, was to slice the sprouts, put some buter and a little water in a frying pan, with added seasoning, and cook them for a few minutes with the lid on. They get partially fried and partially steamed and the butter gives a great flavour.
The "Barefoot Contessa" likes to put them on a flat tray in the oven and bake them, but they do look a bit burned when they come out.
That sounds like a good way to make them, Whisker and maybe I should try again. I tried roasting them last time which was about a year ago and oh they were awful! I'm not sure what I did wrong but I clearly didn't have a knack for it. The way you describe sounds better though!