1. Rolled up in a Wrap
This is where the sturdiness of these leaves pays off big time. Unlike kale and chard, collard leaves are tough enough to be used in place of tortillas without cracking or breaking. It's a game-changer for sandwich wraps, burritos, tacos, and even burgers (especially if you're doing Whole30).
2. Mixed into a Meaty Braise
Ready to turn your next meaty braise into a one-pot meal? Go ahead and add a few handfuls of chopped collard greens to the pot. The fat from the meat combined with the lengthy cook time will leave these sturdy greens tender and full of flavor.
3. Stirred into Soup
Use a few chopped collard leaves to treat a pot of soup to the gift of green. If your recipe doesn't already call for collards, add them in place of any other leafy greens, or stir in about two cups of chopped leaves to give it your own spin. Just give them enough time to grow soft and tender.
4. Cooked into a Stir-Fry
Stir-fries are the quick and easy meal that will help you experience collard greens in a totally new and fun way. After removing the tough stem, shred the leaves before tossing them into your wok. They can handle bold flavors, so feel free to amp up the aromatics. Swap in shredded or chopped leaves in place of other greens, like kale, chard, or spinach.
5. Shredded into a Casserole
Creamy, cheesy casseroles are just the sort of dish to tame the toughness of collard greens. Swap in shredded or chopped leaves in place of other greens, like kale, chard, or spinach.
6. Puréed into Pesto
Go beyond your standard basil or kale and use a bunch of collard greens for your next batch of pesto. These sturdy leaves will benefit from being blanched before being blitzed with olive oil, Parmesan, and your favorite toasted nuts.
7. Added to Chili
Consider collards the leafy green that's sturdy enough to pair with a hearty pot of chili. It adds a pop of freshness to rich, meaty chili and ups the ante on your favorite veggie version.
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