Commodity Collard Greens, 10 Each, 6 Per Case

Slow-cooked side dish: Simmer with smoked turkey, ham hocks, or bacon for a traditional Southern-style side that feeds a crowd.
Sautéed greens: Quick-cook chopped leaves with garlic, onion, and olive oil for a lighter preparation that retains more of the vegetable’s natural bite.
Soup and stew base: Add chopped collards to bean soups, potato stews, or Portuguese caldo verde for hearty texture and added nutrition.
Meal prep and batch cooking: Blanch and portion collards into freezer bags for convenient weeknight vegetables ready to reheat and season.
Salad and wrap substitute: Use young, tender leaves raw in salads or as a sturdy wrap in place of tortillas for low-carb meals.

• Restaurants and cafeterias serving Southern or soul food menus
• Caterers preparing large-batch side dishes for events and gatherings
• Meal prep services looking for nutrient-dense, freezer-friendly vegetables
• Institutions such as schools, hospitals, and correctional facilities feeding high volumes
• Home cooks who buy in bulk and preserve or freeze greens for long-term use

Wash each bunch thoroughly under running water, separating the leaves to remove grit and sand trapped near the stems. Strip the leaves from the thick center rib; the rib is tough and bitter, so discard or reserve it for stock. Stack the leaves, roll them into a cylinder, and slice crosswise into strips of your preferred width. For traditional braised collards, cook the strips low and slow in seasoned broth or water with smoked meat for 45 minutes to an hour until tender. For a quicker approach, sauté the strips in a hot skillet with garlic and oil for 8 to 10 minutes. Blanched collards can be cooled in an ice bath, drained, and frozen in airtight bags for up to six months without significant loss of texture or flavor.

Collard greens are a cornerstone of Southern and soul food cooking, most often paired with smoked pork, vinegar, and hot sauce. Beyond tradition, they work well in Brazilian and Portuguese kitchens as a stir-fried accompaniment to rice and beans, and in West African stews where their robust leaves complement peanut-based sauces. Juice bars and smoothie shops use young collard leaves blended with fruit for a nutrient-packed green drink. Food trucks and quick-service restaurants can braise large batches in the morning and hold them warm throughout service, since collards improve in flavor as they sit in their cooking liquid.