Collard greens: A versatile veggie

Markon Ready-Set-Serve is good for the menu, great for the kitchen.

Step aside, kale, you’ve had your day in the sun. It’s time for collard greens to shine.

Whether it’s for the salad bar or sautéed for an entrée, 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. “Collard” comes from the Medieval word “colewort,” 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 “mixed greens” 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 rich—packed 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
    • Sauté 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

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