Step aside, kale, youāve had your day in the sun. Itās time for collard greens to shine.
Whether itās for the salad bar or sautĆ©ed for an entrĆ©e, Markon Ready-Set-Serve collard greens will satisfy foodservice operators looking for a fresh flavor that also saves time, labor and kitchen waste.
Rebirth of an old vegetable
Collard greens have been a diet staple for thousands of years. The loose-leaf plant comes from the same species of greens as cabbage, broccoli, Brussels sprouts and, yes, kale. āCollardā comes from the Medieval word ācolewort,ā and ancient Greeks are known to have cultivated several varieties of the plant.
In Southern U.S. cuisine, collard greens, black-eyed peas and cornbread are a home-cooked favorite. Soul food chefs know āmixed greensā often combine collard greens with turnip greens, mustard greens, spinach or kale. Smoked collard is used with fatty or salted meats, such as ham hocks or turkey drumsticks.
The deep green color of collard greens brightens up recipes for plate appeal and lends a plant-forward, healthy vibe. Collard greens are low in calories and nutrient richāpacked with vitamin K and a rich source of vitamins A and C.
Lots of business benefits
The history and health behind collard greens will add menu appeal, but your business will benefit in many ways. Markon Ready-Set-Serve collard greens offer your operation:
- Menu cross-utilization
- Serve raw in salads
- SautƩ with seasonings and oils
- Braise them with a protein
- Add them into a soup
- Flavor versatility
- Use with a sweet vinaigrette
- Combine with a citrus dressing
- Mingle with fresh fruit
- Value-added savings
- They are washed and cleaned to save time
- Table-ready greens reduce prep labor
- 100% usable product reduces waste
- Takeout-friendly options
- Their texture holds well
- They are durable for transport