I’ve been having an abundance of collard greens in the garden this Summer. One of my favourite problems to have. Normally I would cook up a big pot on the weekends to dip into during the week but it’s been to hot to cook. So I’ve just been washing, drying and finely slicing the greens. Works a treat. They keep in the fridge for a surprisingly long time (at least a week) and you can use them wherever you’d normally use washed salad leaves.

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Shredded Kale or Collard Greens

Total Time 10

Servings people

Ingredients

1 bunch kale or collard greens

Instructions

Wash and dry greens. Finely slice – the finer the easier they are to eat. If you want it less crunchy / fibrous then remove the stems first – I usually leave them in because I like the added texture. Store on an airtight container in the fridge for up to a week.

Waste Avoidance Strategy

kale or collard greens – will keep in the fridge in a plastic bag uncooked for 1-2 weeks. Once cooked it will keep for a month or so in the fridge. Can be frozen both cooked or raw.