A Southern favorite, Collard Greens are in the Brassica family, like kale and cabbage. In fact, Collards are considered to be a Wild Cabbage. They even have medium green, roundish leaves, similar to the outer leaves on a head of cabbage. But with a milder flavor.
It’s a sturdy leafy green that holds up well to steaming, sauteeing, or in soups. Many recipes call for cutting out the rib, but I recommend slicing it instead. The stem holds a lot of flavor and nutrition that I don’t like to toss out needlessly.
Collard leaves can be anywhere from 8-9 inches across, to a whopping 16 inches in some cases. They are much easier to cook (and to eat) if cut into bite-sized pieces. To prep for cooking, I like to slice down the center of the rib, then again halfway between the rib and the edge of the leak. Stack these large strips together, then slice them into 1/2″ small strips, to make them easier to manage.