Photo credit: Thadah Wah

Collards (or Collard Greens) are a staple of southern cuisine, but there are so many more ways to use those big, round collard leaves than slow-cooking them endlessly with a ham bone! Collards can be stored for 5-7 days. The key is to avoid excess moisture, so do not wash it until you are ready to use it. Wrap the whole bunch in a paper towel and store it in a sealed plastic bag in your refrigerator.

RECIPE: The Kale (or Collard) Salad That Started it All from Joshua McFadden's "Six Seasons" (serves 2-4)

There are many ways to make a good kale (or collard) salad but this is the best one yet. And the dressing is good on loads of other salads too: try it on arugula, lettuce, or salad mix.









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