Whole Story

The Official Whole Foods Market® Blog

Collards Are the New Kale

Collard Greens and Bacon English Muffins

Collard Greens and Bacon English Muffins

Kale is all the rage these days. That’s wonderful, of course, ‘cause it’s really good for you, but kale isn’t the only healthy green out there. Have you heard the siren call of collards yet?  

Growing up in Louisiana, collard greens were standard fare. We ate them in soups and stews, and we loved to cook them with onions, butter, salt and pepper – very much like Brazilian Style Collard Greens. Sometimes we would add a little vinegar or tomatoes and spices along with some bacon or a ham bone for flavor, similar to these Spicy Collard Greens. My mother would serve collard greens and cornbread for a light, delicious meal. 

Southern-Style Baked Eggs with Grits and Collard GreensCollards are really versatile. For instance, did you know they make a wonderful sandwich wrap? The large flat leaves make them perfect! Simply steam the whole leaves until bright green and tender. Roll up your favorite sandwich fillings such as hummus, turkey, avocado, bean spreads, chicken, tuna or egg salad and even falafel with tahini sauce. So good! You can also use steamed collards in place of seaweed for sushi.

If you plan to add collards to other dishes, you may want to cook them first. Simply steam or sauté collards in oil, broth or butter until bright green and tender. Once cooked, collards can be easily added to many recipes. I often cook a large batch and then refrigerate to be used as needed during the week. Here are some delicious ideas:

Collard greens are often enjoyed throughout the fall and winter and they’re at their peak from January through April. When shopping, avoid yellow, damaged and torn leaves. Opt instead for crisp, dark-green, firm leaves. Remove the tough stems before cooking. Collards cook down in volume so be sure to prepare lots!

Do you eat collard greens? Got a favorite recipe or a great idea? Let me know.  

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

26 comments

Comments

Amie says …

I usually pick up a bunch of kale for salads, but I think I'll go for the collards this week! Never tried them before...

myckee2012 says …

I did not know there were so many ways to prepare collard greens. I only ate them after they were cooked with smoked meats such as ham hocks. Also, kale is kale and collards are collards. One does not negate the other.

Molly Carter says …

we use collard's in omelet

Carles Williams says …

I'd like to know about some dishes that could be considered desserts containing this iron filled supplement or dips.

Cherie says …

I prepare collards the Brazilian way: Cut into pieces or strips and blanch in chicken broth. Then sauté with garlic, onions and red pepper flakes in olive oil for about 10 minutes. Serve as a side dish.

Wanda Abraham says …

Not sure why you take something healthy like collards and then pair it up with fatty bacon.

KV says …

I bought kale AND collard greens just today. Now instead of figuring out what to do, now I have to decide which to do. Such a good problem. Thanks for the recipes.

Vsportyvee70 says …

Love collard greens. Happy to see some new ways to cook them.

Catherine says …

For the past two weeks, I have been substituting collard greens instead of kale in my green juice and honestly I like the taste better... However in a raw salad, kale is unbeatable.

Elizabeth says …

Thank you for the great suggestions of ways to incorporate more collards into our lives. :) I have yet to try them in eggs and may do so soon due to your prompting. I recently posted a recipe on my foodblog of a great soup utilizing collards! Hope it helps. http://www.ParsonsFamilyPantry.com

yvette says …

enjoy the food grew up on a farm take care

Michelle says …

Beans or Escarole and beans delicious!! Mix kale with collards yummy

Nikki - Community Moderator says …

@CARLES - I would think if you used any recipe with added fruit would be nice for a dessert!

Mike says …

Not only are collard greens tasty cooked many different ways they are also very healthy for your body....If you need a boost for your body eat some fresh collard greens cooked any way you like !!! Guarantee you will feel better the next day !

Vern Williams says …

check it out

Dave Stahel says …

Your stores in Minneapolis had a collard green slaw this summer. It was great. Any chance of getting the recipe since they don't carry it in the winter?

Denise1355 says …

I have Celiac's disease and Lipus and l am trying to learn to eat healthy

loyisozingela says …

I would like to have a partnership with your organisation by using your recipes in my Coffee shop which is about to be opened in Eastern Cape, South Africa.

Betty Hopkins says …

I watched the show today about cooking collards! Could Zi get the brand name of the cooking unit the chef was using? I would like to purchase one like it! Thanks!

Nikki - Community Moderator says …

@DAVE - I would suggest calling the store directly to find out. They will be happy to help find a recipe if they have one on-hand!

Shanaynay says …

I'm gona cook up about four of these yummy sounding recipes in the next couple month's & I will be back to let you know how tasty they are. Thanks to Whole Foods for all this creative thinking!

Mike Street says …

Glad that you discovered Collard Greens, 40 years later. For the girl asking about the usage of Bacon, Collard Greens are probably not for you.

D.Ajayi says …

Collards aren't new. They have been enjoyed for years. In fact, they have been celebrated long before kale was. Why the push to make them trendy now? #confused.

Carroll1546 says …

New? NEW? This has got to be a parody. It's amazing how so many groups of people can enjoy something for CENTURIES, but it's only relevant when White American chefs "discover" it.

Juicer says …

Collards are the best for juicing! The large leaves and stems yield much more juice than kale. More green for your greenbacks.

VJKLive says …

New to who? I never heard of kale until middle school. Never ate kale until adulthood, which is when I learned that kale was the measly garnish used in restaurants. Black folk been eatin' collards for centuries. ‪#‎QuitPlayin‬