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Published on March 10, 2016

Collard Greens

March 10, 2016

Collard Greens

Farm Market/Growing Season:
Autumn - Spring

Buying Tips:
When purchasing keep in mind that smaller leaves are more tender than large leathery ones. Avoid yellowed or wilted leaves. Collards are best when leaves are firm and rich in green color.

Place washed, air dried collards into a plastic bag with a clean paper towel to absorb moisture. Store in the refrigerator.

Remove stems and cut leaves into two-inch pieces. Collards are best when long-braised or simmered, to soften.

Key Nutrients:
Collards are rich in Vitamins A, B6, C, E and K, plus calcium, riboflavin, iron, manganese, thiamin, niacin, phosphorous and potassium.

Complementary Flavors:
Olive oil, toasted sesame oil, coconut milk, smoked paprika, ginger, turmeric, coriander, cardamom, black-eyed peas, buckwheat, whole wheat pasta and potatoes.

Collards with Egg Salad


  • 8 hard-boiled eggs
  • 1/4 cup sunflower seeds
  • 2 stalks finely diced celery 
  • 1/4 cup finely shredded carrot
  • 3 Tbsps real mayonnaise
  • 2 tsps dry mustard
  • 1/2 tsp sea salt
  • 1 garlic clove 
  • 1/4 cup minced parsley 
  • 1 – 2 Tbsps sweet pickle relish or 1 Tbsp fresh chopped cucumber and 1 tsp maple syrup


  1. In food processor, pulse sunflower seeds. 
  2. Add remaining ingredients and pulse until desired texture. 
  3. Adjust texture by using more mayo or water. 
  4. Clean and de-stem collard greens and cut in half. Scoop a generous amount of egg salad on one end and roll up.

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