These leafy greens are bursting with nutrients and cancer-fighting potential. They go well with potatoes and, for non-vegetarians, pork or ham. Collards can be steamed, sautéed or boiled but need 15 to 30 minutes of cooking. The thick stalks are inedible.They are best braised slowly or added to soups and stews Collards can be stored in a plastic bag for up to a week.
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Organic , Vegan/Dairy Free
Collards can last up to a week in the fridge.
Preparation Tip: Unless very young, best to discard the centre rib and stalk. Collards can be steamed, sautéed, braised or boiled but require 15-30 minutes of cooking.
Culinary Compatibility: Pork, hot peppers, oranges, potatoes, polenta, ginger, garlic, balsamic vinegar.
Health Information: One cup of cooked collards contains 49 calories and is an excellent source of fibre, folate. vitamin C, and vitamin A. Collards are also high in calcium and potassium, are low in sodium and are a source of iron and riboflavin.
Disclaimer: The product information on this website may not be 100% accurate. Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.