Collard Greens and Kale – Belonging to the same cultivar group Acephala of the Brassica oleracea species these two green are almost genetically identical. The difference in their taste and appearance are simply the result of selective growing throughout the many, many years. If you’ve tried them before and are convinced they’re not your thang, try ‘em again! Kale and Collards actually sweeten up after being exposed to a hard frost and are sweeter when the weather is cool. You may have tried a more bitter summer kale the first time…it may be.

Nutritional Info-So here’s the scoop: Eat these greens. Period. It doesn’t get any healthier and detoxifying for the body. Period. Seriously. Nutritionally, it is vastly superior to most vegetables. It is very rich in vitamins A, C and the mineral Calcium. It is also a great source of the B vitamins and the HIGHEST protein content of all cultivated vegetables. Eat these greens!!! But hey, take it easy with all this new found information about the amazing goodness of Brassica oleracea of the Acephala cultivar group cause there is an extremely high organosulphur phytonutrient content that will indeed trigger the liver to produce enzymes to detoxify cancer-causing chemicals, but when eaten in large quantities (one bunch chopped for one person without previously exposing the body to the kale magic) expect some serious gas to form (SULFER!!). Just speaking from some painful past experiences.

Storage Tips-

• Wrap in a damp towel or in a plastic bag and refrigerate in the hydrator drawer. Leaves will wilt if allowed to dry out. They can be revamped by dipping them in a bath of water and allowed time to take up the moisture. Make sure you use a water source you would feel comfortable drinking if you do this.
• FREEZE THEM!! And eat ‘em in the winter. We froze plenty of kale and collards last year and used them up in absolutely no time using them in soups and stir-fries. Just wash, de-stem and blanch leaves for 2 minutes. Rinse in ice cold water to stop the cooking process, drain, and pack into airtight containers, such as a freezer bag. Label. Blanching is the process of throwing food in boiling water for short time duration.
• Dry them if you have a dehydrator.

Organic Kale and Collards are actually very difficult to find at the grocer during the winter months unless you go to a big specialty store like Whole Foods, but be prepared to pay the winter price of $4/bunch. You’ll appreciate the frozen, local version!

Recipes for Collards

Wraps

Collard leaves are great for wraps. Just cut or tear off the thick ribs on the bigger leaves. Some use them raw, others steam them a little before using. Caution: if you’re not accustomed to eating raw collards, broc or kale, don’t eat too many at once. Bring these foods slowly into your diet, and listen to your body and its needs.

Raw Hummus Collard Wraps

Prepare Raw Hummus: 2c raw cashews 2c raw sunflower seeds 1c olive oil 1c raisins 1c fresh lemon juice(w/o seeds) 1 bunch parsley leaves 3cloves of garlic 1heaping tbl. curry powder 1tbl. sea salt 1c raw tahini pinch or more cayenne 1tbl. cumin only a bit of water if needed to get it going. -soak the cashews and sunnies at least 4hrs or overnight. -using the food processor, start chopping the garlic and parsley first, next add the raisins, lemon juice and spices. add the rest and let it mix until creamy and smooth. Refrigerate. Stores for up to a week.

De-rib thick stems on collard greens; if leaves are small, this may not be necessary. Spread hummus on collard to desired thickness. Add red peppers, cucumbers, and or other sliced veggies. Top with sprouts. Fold wraps taco or burrito style. It’s your kitchen. You make the choice. Chew well. Breathe. Enjoy.

Sauteed Collard Greens with Mirin

We prepared these at the Cooking with Greens event with much positive feedback. One member said he tried making a similar version using a different wine vinegar and it just wasn’t the same.

Sauté one onion until translucent. With skillet on low heat (1, 2, 3 – depending add collard greens with thick, hard stems removed. No need to add water, just whatever oil/butter/ghee whatever… is left is the pan from onions. With skillet cover leave on skillet for ½ hour to 1 hour stirring occasionally. When wilted a bit, but not killed add 2 tablespoons of Mirin (rice wine vinegar). Cook for a few and enjoy.