How to Clean Collard Greens in 3 Steps

Collard greens come from the collard plant, which is a cultivar of Brassica oleracea. Collards are a member of the cabbage family and are related to kale, mustard greens, turnips, and spinach. A few other qualities help distinguish collared greens from other leafy vegetables. Raw collard greens contain an abundance of nutrients. A bunch of collard greens contains vast amounts of vitamin K and sizable amounts of vitamin A, vitamin C, calcium, potassium, and manganese.

When you bring home collard greens from the grocery store or the farmers’ market, they may be dirty, covered in pesticides, or bearing insects such as aphids. A little bit of prep time can go a long way in making your collard greens safe to eat.

1. 1. Start with a good soak. The best way to clean collard greens is to soak them. Clean out your sink basin, then plug it and fill it to the top with cold water. Let the collards soak in that water for ten to fifteen minutes.
2. 2. Rinse the leaves. You should see dirt falling off the greens and collecting at the bottom of the sink. After enough time has passed, pull out each individual stalk and rinse it in running water.
3. 3. Dry the leaves. Blot the greens dry with a paper towel or a clean dishcloth. You're now ready to cook your collard greens.

When it comes time to cook collard greens, it's hard to beat a Southern-style preparation. Southern collard greens make a wonderful side dish alongside roasted meat. Use this step-by-step approach to create delicious greens in about two hours' total time.

1. 1. Steam your greens. After you properly wash collard greens, start steaming them to soften their texture. Cook them about halfway through to make them tender, but make sure not to overdo it as you'll be cooking them more later on.
2. 2. Sautee your seasonings. In a large pot or Dutch oven, sautee a seasoning mix over medium heat. Use either butter, olive oil, or lard (or all three) to grease the pan. Then add white vinegar, onion, garlic powder, and some form of hot pepper like red pepper flakes.
3. 3. Chop your greens. While your seasonings cook, start chopping your collard greens on a cutting board. The exact thickness of the pieces is a matter of personal taste.
4. 4. Add meat (optional). For a truly Southern flavor, add a ham hock, roasted turkey leg, or bacon strips to your stock pot or Dutch oven. Let those flavors mix into your seasonings.
5. 5. Add the collards and broth. Fill your pot with either water or chicken broth, and add collard greens to the mix. As a general rule, use a ratio of five ounces of water or broth for every pound of raw collards.
6. 6. Let the flavors soak. Let the mixture cook over medium heat for about an hour. At this point, the greens will be tender and full of flavor. Some liquid will be absorbed and some liquid will remain. This leftover cooking liquid is sometimes called pot liquor.
7. 7. Serve the greens hot. Collard greens are traditionally served hot. Serve with a splash of hot sauce or apple cider vinegar, or add some crumbled bacon for additional Southern flare. Serve alongside cornbread and black-eyed peas.

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