Cooking and Baking

Canned Collards?

So... my family somehow acquired a can of collard greens (not "fresh" canned). I think we got it from my grandmother. I don't want to open it until I've decided what to do with it.
Any ideas? My concern is that, like many canned veggies, it will be soggy/mushy, so I dont want to prepare it in the usual way.

What can i make with it that will be forgiving to its texture?
Or, if anyone has had experience with canned collards, would texture be a problem?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed