Featuring Collard Greens, the April Pick of the Month

Warm Collard Green Salad

Collard greens are versatile to cook with and full of vitamins.

Explore collard greens at your local grocery store!

Prep Time: 5 minutes.

Cook Time: 5 minutes.

Servings: 4.


  • 1 pound collard greens with stems removed, thinly sliced.
  • 1 cup cannellini or great northern white beans.
  • 3 tablespoons olive oil.
  • 1/4 cup minced shallot or onion.
  • 2 teaspoons Dijon mustard.
  • 3 tablespoons red wine vinegar.
  • 1/2 teaspoon salt.
  • 1 teaspoon maple syrup.
  • 1 tablespoon minced garlic.


  1. Heat 1 tablespoon olive oil in a sauté pan over medium heat.
  2.  Add shallot or onion and cook for 3 to 4 minutes.
  3.  In a small bowl, whisk together remaining olive oil, Dijon mustard, red wine vinegar, salt maple syrup and garlic. Set aside.
  4.  Add the collard greens to the pan and top with prepared dressing. Stir to combine. Cook for 5 to 6 minutes until the greens are softened but still bright green.
  5.  Add white beans and toss to combine. Serve warm and enjoy!

What’s so Great About Collard Greens?

  • Good source of fiber and one of the best non-dairy sources of calcium.
  • Excellent source of vitamins A, C and K.
  • This leafy green is packed with protein! One cup of cooked collard greens provides 5 grams of protein.

What’s the Best Way to Eat Collard Greens?

  • Eat collard greens with a little bit of fat such as olive oil, nuts or avocado to maximize absorption of fat-soluble nutrients.
  • Use raw in salads and slaws, or in place of kale.
  • Wilt into soups and stews or sauté for a side dish.

Selection & Preparation

  • Selection: Choose crisp, dark colored greens with no yellowing.
  • Storage: Do not wash greens until ready to cook. Store in a plastic bag in your refrigerator for up to five days.
  • Preparation: Rinse well and remove tough stems prior to cooking.
  • Cooking: Sauté or blanch collard greens to retain their green color.

  • Serving Size: 1 cup.
  • Amount Per Serving
    • Calories: 220.
    • Total Fat: 12 g.
    • Total Carbohydrates: 20 g.
    • Dietary Fiber: 6 g.
    • Protein: 7 g.

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