Having luke warm to cold feelings for collards? This recipe might just change your mind.  

Recipe by: The Practical Cook
Serves: serves 2-4
Prep Time: Quick & Easy


1 bunch collard greens

1 parmersan rind, chopped

1 bunch green onions, chopped

3 large cloves of garlic, minced

1/2 teaspoon crushed red pepper

2 tablespoons extra virgin olive oil

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1. Put a large pot of water on the stove to boil.

2. Remove the collard stems (I cut them out). Roll up 4 or 5 leaves at a time, slicing them as you would a cheese roll or pinwheel, about 1/4 inch wide.

3. Soak sliced collards in cold water, agitating the water like a collard laundromat, soaking thoroughly and rinsing until they’re clean.

4. Once the water is boiling add a healthy dose of salt (at least a teaspoon), add the collards, wait until the water boils again, then turn the head down to medium and cover. Cook the collards for 20 minutes; the timing depends on how soggy you like them.

5. While the collards are blanching, chop the onions, the garlic, and the red pepper together. Saute the mixture in a large skillet in the olive oil over medium heat. Add the parmesan rind.

6. When the collards are done, drain them and add them to the turkey mixture in the skillet. Mix together thoroughly, cover the pan, and cook for another 15 to 20 minutes at medium heat, stirring often and salting to taste.

7. Best served warm with cornbread.