Adrienne Cheatham Instagram – Hi Besties! In my last article on CNN Health I got to wax poetic about the versatility of collard greens and encourage people to try them raw in salads instead of cooking them. I got a lot of questions about how to choose collards for cooking vs eating raw so here’s a quick breakdown.
The inner leaves taste like a cross between the inside of a broccoli stem meets a cauliflower core, with a hint of green cabbage (that’s oddly specific I know). They’re tender, crisp, and have a lovely sweetness to them. I prefer to just chop or slice them, add a little salt and vinaigrette and have a delicious salad (f*ck kale). The outer leaves are more mature and the fibers are more developed so they’re tougher but still absolutely delicious and great for stuffing/rolling and stewing/braising as we are all know and love.
Check out @cnn Health for the full article and recipe if you haven’t already.
And those of you who sent messages saying this reminded you of your family’s gardens (especially the post-migration northern transplants like mine) I see you! I remember my grandfather picking pieces of leaves to see if they were grown enough to cook or still tender enough to use for salad, and he always said the big leaves get sweeter after the first frost. ❤️
#collardgreens #collardgreensalad #rawdog #kalewho #teamcollards | Posted on 03/Apr/2024 04:11:49
