LEAFY GREEN AND FLOWERING VEGETABLES
Arrange vegetables loosely in crisper bin of refrigerator or store in cloth bags on the bottom shelf of the fridge. Store chopped vegetables in pint or quart jars or other sealed containers. Use greens before they wilt, within 4 to 5 days of purchase. Use cooked greens within 3 days or freeze.
To freeze greens, blanch for 2 minutes, then chill and drain well. You can remove most of the moisture by putting the greens in a strainer and pressing against them with a spoon.
(Cook’s Bible 13 Common Veg) Greens, which include kale, collard greens, mustard greens, broccoli rabe, or other tough greens such as turnip greens, should be brightly colored and have fresh, crisp leaves with no wilting. Greens need to be stemmed and coarsely chopped and then boiled for about 5 minutes before further cooking. Then the wet greens are sautéed about 5 minutes more. The two step process removes some of the bitterness and helps to soften the leaves.
COLLARD GREENS Bitter
1 1/2 to 2 pounds raw = 12 to 14 packed cups, stemmed, chopped
1 pound raw = 3 to 4 cups, stemmed and cooked
8 ounce bunch raw = 1 1/2 to 2 cups cooked
1 pound raw = 3 to 4 cups cooked
12 to 14 cups, chopped, no stems = 4 to 5 cups cooked
These should be deep, dark green, crisp, fresh looking and free of soggy, yellowed, or decayed spots. If the leaves have yellowed, they are not worth buying, even if the label says “organic”.
From the Cook's Thesaurus:
collard greens = collards Notes: This is a favorite of Southern cooks, who often cook them with salt pork or smoked ham hocks. Frozen collards are an acceptable substitute for fresh. Substitutes: kale (crinkled leaves) OR kohlrabi leaves OR bok choy (milder flavor) OR turnip greens OR mustard greens (spicier flavor)
Also See:
- Wikipedia page:
http://en.wikipedia.org/wiki/Collard_greens - Southern Food About.Com page: http://southernfood.about.com/library/weekly/aa031100a.htm
- The Cook's
Thesaurus: http://www.foodsubs.com/Greenckg.html - What's Cooking America: Mess O' Greens: http://whatscookingamerica.net/Vegetables/CollardGreens.htm
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