Collards are in the same plant family as kale and can be prepared similarly. You can store them like other leafy greens, covered in the refrigerator. Collards can be eaten raw, sautéed, steamed, or cooked in a crockpot. One way to prepare kale or collards raw and make them taste better is by using salt. Personally, I think kale tastes better than collards in this recipe.
- Cut up the greens and stems (if you like some crunch) and put in a large bowl.
- Add a small amount of salt and start massaging/squeezing the greens with your hands, which will wilt and release water, making them much easier to eat. Add more salt to taste or if greens are not reducing in size.
- Add lemon juice or apple cider vinegar, olive oil, garlic or onion, and pepper. A favorite salad dressing could also be used with the salted greens.
- Eat right away or place in fridge to marinate a little while.
When people think of Romaine lettuce, they generally think Caesar salad, but if you like Asian food, try this Korean Style Romaine. It smells and tastes really good! But, if you don’t like spicy foods, you’ll probably want to use less red pepper flakes.