Collard Greens are a member of the Cabbage family. They have wide
leaves with a rib in the middle. They if cooked quickly like stir
frying or steaming are a wonderful source of soluble fiber and cancer
fighting food.
The more younger the plant the more tender they are.
to clean them I fill my sink with clean water. I separate the leaves
about 10 or 12 leaves makes half a pound.
I drop them in the water and swish them around for a few minutes.
Drain the water and do this two other times usually if there is any
dirt it gets rid of all of it.
(You don't have to do this if you use the frozen or canned ones)
then I let them sit for a bit in a strainer and drain off the water.
I love them in stews and traditional southern dishes but they lose
their health value do to the long cooking process.
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