Preparation and Serving Tips

Cook greens in a small amount of water, or steam them, to preserve their vitamin C content. Cook with the lid off to prevent the greens from turning a drab olive color. When you can, strain the nutritious cooking liquid and use it as a base for soups or stews. Greens will overpower a salad. To eat them as a side dish, simmer in seasoned water or broth until wilted (collards may need to cook longer). Or you can combine greens with other vegetables and a whole grain for a healthful stir fry dish. Finally, add them to soups and stews, where their strong flavor is an advantage.