Live healthy. Live fit. A savory southern classic. Triple washed ready to eat. Bo Herndon, a good country boy, started his farm 30 years ago with just a few acres and one small tractor. Today, alongside his family, he oversees 3500 acres of crops including the greens in the bag you’re holding. From planting to growing, from harvesting to packaging, Herndon Farms strives every day to bring your family the highest quality greens. Thank you for support an American family and a healthy diet for your loved ones!

• No preservatives; A great source of calcium, fiber, vitamin A & vitamin C.

Collard Greens.

Prep time 5 minutes. Cooking time is minutes. Total time 20 minutes. Ingredients: 1/4 cup butter, 1/2 medium onion, chopped. 1 clove garlic; minced; 1/4 cup all-purpose flour; 1 cup milk; 1/4 tsp. salt; 1/8 tsp, black pepper; 1 tbsp. Olive oil; 16 oz. Finely shredded collards. Simmer: Directions: (1) In a medium pan melt the butte, over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, stir and remove from the heat. (2) Sprinkle in the flour and stir well. Slowly drizzle in the milk s stopping stir occasionally. Add the salt and pepper. Return to medium heat and stir continuously until it reaches a simmer. Remove from heat and set aside. (3) Heat the olive oil in a large pot over medium heat. Add the shredded, collards a bit at a time so that they wilt to make space for more. Once all of it is in, cook just until dark green and slightly wilted, 2-3 minutes, using tongs to flip and stir constantly. Add the sauce and stir. Add more salt and pepper to taste if desired.

Keep refrigerated.