Collard Many Ways

Cook collards by braising, steaming, or sautéing until tender.

• “A mess” of southern collard greens is traditionally cooked in water with some kind of meat, usually pork (such as a ham hock, ham bone, or fatback) until the leaves are tender. A lighter version calls for smoked turkey. Some recipes add onions and various seasonings, and many cooks sprinkle cooked collard greens with hot pepper sauce or vinegar.
• Or slice the greens fine and toss, raw, with vinaigrette. Add some shredded carrots or green cabbage, and finely chopped apple to make a slaw for a side dish, or to add to a sandwich.
• Collard stems take longer to cook than the leaves, so it is best to cut them into small pieces and cook them first, adding the leaves later.

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