A longtime staple of the Southern table, collard greens have a mild, earthy, almost smoky flavor. As a member of the Brassica genus of foods - cousin to cabbage and broccoli - collards stand out as an anti-cancer and cholesterol-lowering food.

To prepare collard greens, wash them well in cold water. Then, remove the tough center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the halves in a single pile and cut crosswise into thick ribbons.

We strive to choose only organically grown or certified organic produce from as close to home as possible. However, sometimes we are unable to find a local AND organic option, and in that event we may choose to offer a pesiticide-free local product from a farmer that uses integrated pest management on their crops.