Care & Storage
For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage (one to two weeks), put the collards in a perforated plastic bag in your fridge.
To Freeze: Wash and then blanch for 4 minutes in boiling water. Cool immediately.
June - July, September - November
Double Garlic Collards
Adapted from How to Cook Everything by Mark Bittman
1 bunch collards with stems over ¼ inch thick removed, coarsely chopped
¼ C olive oil
¼ C thinly sliced garlic, plus 1 tsp minced garlic, or more to taste
½ tsp crushed red pepper flakes, or to taste
Salt and pepper to taste
½ cup chicken, beef, or vegetable stock, or water
Place olive oil in a large, deep saucepan. Add ¼ cup of sliced garlic, pepper flakes, salt, and pepper, and cook over medium-high heat for about 1 minute. Add the collards and the stock or water. Cover and cook over medium-high heat for about 5 minutes, or until the greens are wilted and just tender but still firm. Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has all but evaporated and the greens are quite tender. Season with salt and pepper. Add the remaining minced garlic, cook for 1 minute more, and serve, with lemon wedges.