Collard greens are a super healthy green closely related to cabbage and broccoli. There’s evidence that people have been eating this slightly bitter green for over 2000 years. Here in the US it is closely associated with southern cooking and soul food, but they’re also a staple in east Africa, southeast Asia, Brazil, and Portugal.
Collard greens are not very good raw and will want to be cooked for longer than you would cook spinach or chard, but there’s no need to boil them all day like you might have seen them before. There’s about as many ways to eat this green as you can imagine, but here are a couple of our favorites: