"The mistake is using old, tough greens," explains Smith. "Always use young, tender collard greens or greens that have been kissed by frost." This ensures sweetness.
Regardless of the season, look for dark green leaves with no blemishes, wilting, spotting, or discoloration. This ensures the quality of your collard greens.
Collard greens earn a spot on countless down-home cafe menus, and they're a staple in African American cuisine across the country.
Tear them into medium pieces and remove the tough ribs. This preliminary prep is necessary for making collard greens successfully at home.
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