Collard greens are packed with dietary fiber, vitamin A, vitamin C, manganese, calcium and iron. A staple in Southern cooking, collard greens can be used in place of other leafy green vegetables like spinach, Swiss chard, kale or mustard greens.
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Fresh collard greens can be tough, and older greens may require up to 45 minutes of cooking to become tender. Canned collard greens can serve as a quick, nutritious and inexpensive substitute. Choose low-sodium brands whenever possible.
Things You'll Need
Canned collard greens
Colander or strainer
- Empty the contents of canned collard greens into a colander or strainer.
- Rinse the greens with cool water and allow the excess liquid to drain away.
- Place the drained collard greens into a saucepan.
- Add a small amount of water, broth or a combination, if desired.
- Cook on medium heat until the collard greens are hot, stirring frequently.
- Season the greens as desired and serve.
You can also prepare canned collard greens in the microwave. Put them into a microwave-safe bowl and heat them for 3 to 5 minutes on high.
Try adding canned collard greens that have been rinsed and drained to stir-fries, soups, salads, pasta dishes and casseroles.
Do not skip rinsing and draining the collard greens. A 1/2-cup serving of canned collard greens can contain as much as 560 milligrams of sodium (24 percent of the daily maximum amount for a healthy adult). Rinsing and draining canned collard greens can lower the sodium content per serving.