Did you know that 1 cup of cooked collard greens has 858% DV of Vitamin K, 80% DV of Vitamin A, and 46% DV of vitamin C? It is also a great source of fiber and calcium.
Collards are cold hardy, and in Hampton Roads, that means they can be grown all winter long. Collards, cabbage, and other hearty greens also taste best when harvested in cold weather. When temperatures get below freezing, the collards have a physiological response to increase the sugar in their cells. This sugar acts as a kind of "anti-freeze" for the plant, making it taste sweeter.
Collard Greens with Bacon (From Martha Stewart)
- 2 bunches collard greens, stemmed
- 3 teaspoons vegetable oil
- 1/2 red onion, sliced
- 3 slices bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons cider vinegar
- 1 cup homemade or low-sodium store-bought chicken stock
- Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
- Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
- Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
- Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.