Collard green

Strip out the thick central ribs, slice the leaves into ribbons and simmer them in stock or water for 30–45 minutes, until tender. For a quicker version, shred them finely and sauté for 8–10 minutes with a splash of water.

Yes. Remove the tough ribs, slice the leaves very finely and massage them with a little lemon juice or dressing for a minute or two; this softens their chewy texture for salads and wraps.

Simmer sliced collard greens slowly with onion, garlic and smoked meat or smoked paprika, adding stock or water as needed, until the leaves are very tender. Serve with cornbread and spoon some of the cooking liquid over the greens.

Their earthy, slightly bitter flavour pairs well with smoked ingredients, garlic, chilli, vinegar and lemon. Add them to beans, stews or grain bowls, or serve them alongside roast meat.

Keep unwashed leaves in a loosely closed bag in the fridge’s vegetable drawer and use them within about five days. Wash just before cooking; blanching and freezing is a good way to keep a larger harvest.

Yes, kale works in most cooked dishes, but its leaves usually soften faster, so add it later and shorten the cooking time. Collard greens are broader and sturdier, making them especially useful for wraps.

No. Both are members of the cabbage family, but collard greens are grown for their large, loose leaves rather than a tight head. Cabbage is milder and cooks more quickly; collard greens have tougher leaves that suit long simmering.

They provide 3.1 g of fibre per 100 g. A typical serving is about a handful of raw sliced leaves, though the amount you eat will shrink substantially when they are cooked.