Collards are very delicious when prepared right. Tenderness of the collards vary due to weather in which it grew, age of leaves before picking and how of time passed between picking and cooking. It's always good to pick only after first frost. They become less bitter after that. Sometimes the collards have awesome flavor but are very tuff.

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

A blended mix of greens.

It's a Southern thang!!!... My momma was from the South so theirs just some things every southern girl needs to know!... This and tea! 😊.. Also time on this totally depends on the tenderness of the collards you prefer .. Don't b afraid to taste test things as go

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 160 calories; 6g protein; 12g fat, 9g carbs (1.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

Turnip greens, one of my favorite fall/winter foods. Throw in some cornbread, cook up a big pot of’em, and eat off of them for a week. #GlobalApron 2024

Just some good cooking

This is a Family Staple. Coming from a very Southern Family this is something that we have always ate. Comfort food is always a cheer me up. My comfort food is Collard Greens. This is how I make mine.

This is always one of the first things thats eaten. You can also cook on the stovetop for faster cooking.

Leftover ham and a turnip in the fridge... this turned out so yummy, I had to share!!