Collard Greens

Also known as curly kale or borecole, collard greens have coarse, frilly dark green leaves and a strong cabbage-like flavour. The leaves should always be cooked lightly before eating; this may be done by placing them in a hot saucepan for 2 to 3 minutes until they are just wilted. Alternatively, they may be sautéed with oil or butter and flavoured with garlic, onion and salt.