Turning Over a New Collard Leaf

Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with hot bacon dressing. She shares how to use every part of the leaf and explores a wide range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.

Sheri Castle’s recipe for green curry and coconut creamed collards will make you rethink leafy greens. A peanut garnish adds crunch to the tender collards, and a squeeze of lime juice brightens the whole dish.

Sheri has nostalgia for wilted salads, so she brings flair from her mountain upbringing to this collard salad with hot bacon dressing. Her contemporary recipe offers traditional flavors with the perfect amount of crunch.

Sheri cooks along with Glenn and Dorsey Hunt at the Pembroke Street Festival in Eastern NC, where members of the Lumbee Tribe are known for turning the collard-and-cornbread duo into a delicious sandwich.

Sheri visits a collard farm outside Asheville, where she discusses the harvest with collard expert Chris Smith. As executive director of the Utopian Seed project, he shows Sheri how cultivating variety helps build resiliency for the leafy greens.

Sheri shares game-changing tips for cleaning and preparing a bunch of collard greens, ensuring you put every part, including the stems, to good use.