7 Delicious Collard Greens Substitutes

If you’ve had collard greens sauteed, pureed into pesto, cooked into a stir-fry, or shredded into a casserole, you won’t want other vegetables to take its place even if you can’t locate it.

Many individuals who have tried it would rather travel to the moon and return for a collard stem for supper.

But you don’t have to do that when you can acquire more healthy greens with appealing greeny qualities like Kale or Turnip. Besides from them, you may replace collard greens with spinach leaves, Swiss chard, mustard greens, or Chinese broccoli.

Thus, if you can’t get collard greens or are sick of eating the same thing, these options are for you.

What Is Collard Green?

Collard green is a dark green leafy vegetable in the same family as kale. Its relatives include cabbage, broccoli, and Brussels sprouts. Collard green is one of the oldest members of the cabbage family, having been harvested for over 2,000 years.

It was imported to North America by enslaved Africans who utilized it as a staple meal in their traditional cookery. It originated in the Middle East.

Collard greens have traditionally been eaten like cornbread and served with black-eyed peas on New Year’s Day in the southern United States, where they are thought to bring wealth and luck to those who consume them.

Collard greens provide several health advantages, ranging from cholesterol reduction to illness prevention.

Also see: Collard Greens vs. Turnip Greens

Best Collard Greens Substitutes 

The veggies mentioned above, as well as others still to be discovered below, were not picked at random.

Others, like collard green, are members of the brassica family and may be used interchangeably in most of your favorite dishes.

The majority of their flavor is similar to collards. Some flavors are even better than others. Others are unique but may be substituted, either cooked or raw.

Kale is at the top of our list.

1. Kale

Because of its high concentration of vitamins, minerals, and antioxidants, kale is one of the most nutrient-dense vegetables on the world.

It is also a Brassica oleracea variation, however it grows, looks, and tastes somewhat different from collard greens in flavor and nutritional content.

Kale is more nutritious in vitamin K and iron than collard and tastes somewhat bitter. In comparison, the possibilities are endless: collard greens in spaghetti, on pizza, or in a frittata.

Scoop it into soups, put it on pizza, and spread it on sandwiches.

You may substitute it for any collard green recipe since the leaves are almost as tough, crunchy, and flavorful as collard. Young kale, on the other hand, has softer and thinner leaves.

Most individuals who want to avoid the harshness choose the young plant since it tastes milder.

2. English Spinach

The most common green is spinach, but don’t take it for granted. It is a nutritious powerhouse that can transform any salad or side dish into something special.

Collard and spinach are nutritionally equivalent. Both are rich in vitamins A, C, and K, as well as dietary fiber, calcium, and potassium. Nevertheless, collard contains more pantothenic acid, but spinach has more iron.

If you’re replacing it for collard, the leaves are soft and delicate, but it’s better cooked. Cooked spinach is more healthy than raw spinach for some reason. But, you cannot go wrong with any of them.

Spinach may be used in casseroles, spaghetti, soups, omelets, scrambles, wraps, flatbreads, and sandwiches. And if you prefer to eat healthily, you may make a dip out of it for a side dish or combine it into a smoothie.

3. Baby Spinach Leaves

I know we’ve spoken about spinach a lot. But what about the fragile young spinach? Farmers often harvest them at an early period of development, between 15 and 35 days. It’s also the finest option for recipes that call for raw collard greens.

Since they have a subtle green flavor, you will like them in salads and smoothies. They are smaller, more sensitive, and more sweet than mature spinach-like infants.

Even at that young age, they provide a lot of nutritious value.

4. Swiss Chard / Rainbow Chard (Silverbeet)

People have a love-hate connection with this vibrant green vegetable. Whether you purchase a giant bag every week or squeeze your face at the sight of this vegetable, they are a great substitute for collard-cooked meals.

Although being less thick than collard greens, chard can endure extensive cooking durations. Swiss chard is similar to English spinach, but has thicker stems than collard.

You may remove the stems or cut and boil them. But don’t expect the stems to be as tender as the leaves, so save them for another recipe. They may be eaten raw in salads when they are young. Raw mature chard is too bitter to consume.

Chard, like collard greens, is delicious when steamed or sautéed. It goes well in stews, frittatas, quiches, casseroles, and soups.

5. Mustard Greens

Mustard greens are another healthy option. It has a strong, fiery mustardy flavor and tastes like collard greens when raw but more like kale when cooked.

Young mustard greens, on the other hand, are less spicy and more delightful when eaten raw. Additionally, mustard and collard greens have a similar texture and are high in nutrients.

Thankfully, mustard greens outperform collard greens in terms of nutrition, with greater vitamin C, calcium, folate, and manganese.

This may be used in chopped salads, sautéed smoothies, stews, soups, stir-fries, and side dishes.

6. Chinese Broccoli

Don’t be fooled by broccoli’s smaller leaves and thicker stalks. They have a significantly stronger flavor than collard greens.

In the United States, these vegetables are known by a variety of names, including rapini and broccoli rabe.

There are many varieties, including destiny broccoli, Calabrese broccoli, and Belstar broccoli.

I wouldn’t suggest it as a substitute for raw collard greens. The stems are stout and will not be as done as the leaves.

But I’d eat Chinese broccoli every day as a substitute in salads, side dishes, and major courses.

Again, I’m not sold on the concept of substituting broccoli for fresh food.

7. Turnip

Turnip may be substituted for collard. Although both greens may be cooked and used similarly in virtually all recipes, there is a difference in flavor.

Turnip greens are significantly sweeter and have a stronger taste.

However, collard greens are bitter, with a few taste variations depending primarily on harvest season.

The taste of young turnip green is milder. Nevertheless, developed turnips have a lovely peppery flavor.

Collard greens aren’t as bitter as you may assume, and they’re certainly not as harsh as kale.

You may shred them into the casserole, purée them into pesto, use them in salads, slaws, or as sandwich wraps, among other things.

Frequently Asked Question

Do Kale And Collard Greens Taste The Same?

They do not. Kale has a taste that is similar to collard greens.

Collard green tastes similar to kale. Kale is fairly bitter while raw, but softens when cooked.

Do Collard Greens Clean Your System?

Certainly, collard green has the amazing capacity to cleanse your system of dangerous microorganisms and excess cholesterol.

It also contains anticancer properties, promotes heart health, and aids digestion.

Are Collard Greens Bitter?

Collard greens are, indeed, bitter. The strong stems and big leaves add to the fear factor. But, they are not as bitter as they seem.

Also, cooking may add bitterness, particularly when combined with other dishes.

What Are Some Of The Healthiest Greens Than Collard?

Apart from collard greens, these are some of the world’s healthiest vegetables to incorporate in your diet.

• Kale
• Microgreens
• Chard (Switzerland Chard)
• Arugula
• Endive
• pak choy
• Salad Greens
• Green Turnip
• Spinach
• Cabbage
• Green beets
• Watercress
• Lettuce Romaine

Conclusion

I know you miss collard greens, but these substitutes will suffice when they are unavailable.

I, too, like collard greens; they were once my favorite green. They are high in nutrients and are available all year, having a peak season in late winter.

But, you can go to the grocery shop and discover none.

Instead of going from shop to store looking for these greens, you may settle for any of the collard greens replacements listed above.

That doesn’t mean you should settle with less; as you can see, most of them are more flavorful and healthy than collard.