Collard Greens
Collard greens are sturdy leafy greens with broad leaves and firm ribs. Remove tough stems for quick cooking, or slice the leaves thinly and cook longer when you want a softer, deeper green flavor.
Identity
Sturdy leafy greens
Remove tough ribs unless the cook time is long.
Collards are firmer than tender greens such as spinach. Cut out thick ribs for quick sautés or soups, slice the leaves evenly, and give them enough heat or simmering time to soften without turning dull and overcooked.
Reference image
Collard Greens reference image.
Source: Wikimedia Commons
Used In Recipes
Substitutions
Collard Greens -> Kale
1 cup chopped fresh collard greens or kale, tough ribs removed
The source lists this as an alternative in the same ingredient row.
Source: Best Lentil Soup
Kale -> Collard Greens
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup