If we plant to cook our collard greens, we strip the leaves from the stem and tear into irregular, small pieces. From there…

-Sauté in the fat of your choice with salt, pepper, mustard seeds, and red pepper flakes ‘til soft. This is really good on a grilled cheese.

-Braise in coconut milk with whole spices of your choice, covered in a pot until tender…about 40 minutes.

For raw use in salads or slaws, we cut the leaves into thin strips. And then…

-Mix with shredded cabbage, green onion, thinly sliced carrots, and cilantro. Coat in a peanut dressing and top with salty, roasted peanuts and avocado. The dressed slaw without the toppings keeps in the fridge beautifully for days.

-Toss with a dressing of your choice (a Green Goddess sounds really good), and lightly massage ‘til the greens soften slightly.