By EarthDance Farm to School Educator & Inheirited Chef Joia Walker
It’s February and love is in the air! We’re loving the last of our winter veggies and preparing for
spring. One particular veggie that is sweet this time of year is the collard green! After the frost,
collards are much sweeter because the frost turns the starch inside of the crop to sugar. This
also makes the leaves more tender, which makes them easier to cook and more flavorful.
So beyond the sweet flavor, what are the benefits of this winter green? Collards are high in Vitamin A and Vitamin C, which are great for the immune system. They also contain B-6 which supports healthy energy levels and Vitamin K or potassium, which helps regulate blood
pressure.
Collard greens can be enjoyed in a variety of ways; steamed, sauteed and simmered. If you’ve ever had soul food, you may have eaten collard greens with smoked turkey. While those smokey greens are delicious, I encourage you to try them in a different way.
Photo by Sammy Elwell
Pick up these sweet greens at the Ferguson Indoor Farmers Market on February 17, 2024 and try this recipe from Biscuits & Burlap!
INGREDIENTS
● 1 pkg 15 oz. frozen, chopped collard greens
● 1 teaspoon olive oil
● 3 tablespoon shallot, diced
● 1 clove garlic, chopped
● ½ cup sour cream
● ½ cup mayonaisse
● 8 oz. Monterey Jack cheese, grated
● 1 teaspoon flour
● ½ can Rotel tomatoes, drained
● ¼ cup parmesan cheese, grated
● ½ teaspoon salt
● ½ teaspoon pepper
● 1 teaspoon pepper sauce or other hot sauce optional
INSTRUCTIONS