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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, collard green stems are completely edible and highly nutritious, though they are much more fibrous than the leaves.
The best way to soften them is to slice them very thinly across the grain or to braise them for a long period in liquid.
Yes, but they should be blanched in boiling water for 2-3 minutes and then cooled in ice water before freezing to preserve texture.
They have an earthy, slightly bitter, and cabbage-like flavor, similar to broccoli stalks or kale stems.
Kale stems, Swiss chard stems, or broccoli stalks are the best substitutes due to their similar fibrous texture.
Rinse them thoroughly under cold running water, as grit and soil often get trapped in the grooves of the stalks.
While edible raw, they are very tough and fibrous. If eating raw, it is best to shave them very thinly into slaws.
Yes, collard stems make excellent pickles. Their sturdy structure holds up well to vinegar brines.
collard green stems is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 2.3 grams of protein, it's a nutritious addition to many dishes.
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