Collard Greens

Vegetables used to be considered a side dish, but most people now know eating a diet rich in a variety of fresh vegetables is more important than ever—current dietary guidelines suggest filling half your plate for meals and snacks. Vegetables make a great main dish, side, or snack any time of day, so Josie’s offers a colorful range of premium quality, USDA certified organic veggies.

organic collard greens in the field.
Organic collard greens in-the-field close up.
A tagged bunch of Josie's Organics Collards. A tagged bunch of Josie's Organics Collards.


Prior to consumption, remove leaves from the core, fill sink with cold water and submerge leaves to wash. Rinse leaves in cold running water to remove any remaining soil. Pat dry to remove excess moisture or use a salad spinner.

For maximum freshness, wrap washed collards loosely in paper towels and store in the fridge in a large, sealed plastic bag or other airtight container. Fresh collard leaves can be stored for about three days. Once cooked, they can be frozen and stored for greater lengths of time.

In the store, look for dark green leaves. Collard greens should be stiff – almost like fans.

Collard greens are often prepared with other similar green leaf vegetables, such as kale, spinach and mixed greens.


Collards are a great source of vitamins, fiber and health promoting minerals.  They’re an excellent source of vitamin A, vitamin C and folate, and a good source of calcium and fiber.

Asian-glazed Collards with Peanuts


  • 2 bunches Josie’s Organics collards, washed
  • Juice of one lime
  • ⅓ cup honey
  • 2 Tablespoons canola oil
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons water
  • 3 cloves garlic, finely chopped
  • 1 Thai chili or red Fresno pepper, very thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • ¼ cup peanuts, roughly chopped

Serves 6

Trim the rough ends of collard stems about ¼-inch and chop stems into ¼-inch pieces. Set aside in a large bowl. Stack collard leaves on top of each other and slice down the center along the stem line. Cut leaves into 1-inch strips.

Whisk together lime juice, honey, oil, vinegar, water, garlic and sliced chili in a small mixing bowl.

Heat a large cast iron skillet or sauté pan on medium high heat. Add the liquid mixture, and let it come to a quick bubble, 2-3 minutes.

Add the collards. Tilt skillet slightly upwards with handle, allowing liquid to pool at the back of the pan. Spoon liquid over collards to coat. Repeat several times until collards are soft, yet still bright green, about 4-5 minutes.

Transfer with tongs to a platter. Sprinkle chopped peanuts on top. Add salt and pepper to taste.

Total Fat
Saturated Fat