Collards and other leafy greens are notorious for hiding grains of soil or sand that a perfunctory wash will not dislodge – but will emerge as an unpleasant and identifiable crunch during dinner. To avoid a collards catastrophe, take these three steps:
- Wash greens in small batches in a large bowl, using several changes of water. Repeat until there is zero sandy residue in the washpot.
- Using a sharp knife, remove the thick stem and coarse central vein from each leaf by cutting a slim rectangle to about halfway up.
- Working in batches on a wooden cutting board, stack 6-7 leaves on top of each other, larger to smaller, and roll them up, cigar-style. Cut crossways to get 1/2 -inch ribbons. If the recipe requires shorter pieces, cut lengthways as specified.
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Main Ingredients: Collard Greens