Collard greens
Big, sturdy leaves that turn silky with slow cooking. Simmer soft, chop fine.
Checked against official guidance on October 18, 2026 · How we review
Quick answer
Babies can eat collard greens from around 6 months, once they show signs of being ready for solids. Prepare it as shown below.
How to serve collard greens by age
6 months+
Cooked and blended into soft foods
Cut the leaves away from the stems and thick center ribs, simmer until very soft, then blend or chop very finely. Stir into mashed potato, sweet potato, mashed black-eyed peas or mashed white beans and serve on a pre-loaded spoon.
- Size
- Cooked, then blended or very finely chopped and mixed into a mash or purée, with no whole leaves, ribs or stems left.
- Check before serving
- Lift a spoonful and look for leaf pieces or bits of rib. If you see any, blend or chop it again.
US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.
9 months+
Finely chopped in dishes
Stir finely chopped cooked collards into rice, grits, mashed beans or scrambled egg (once egg has been introduced). Mixing them into other foods is easier for babies than loose leaves.
- Size
- Pieces no bigger than about 1 cm (just under ½ inch), mixed into soft foods.
- Check before serving
- Squash a piece between your thumb and finger. It should be soft, not chewy or stringy.
12 months+
Chopped cooked collards in family meals
Serve chopped, slow-cooked collards in soups, stews, bean dishes or alongside cornbread. Take your child's portion out before adding salt, ham hock or bacon.
- Size
- Chopped pieces about 1 cm (just under ½ inch), mixed into dishes.
- Check before serving
- Check for chewy pieces or bits of rib before serving.
18 months+
Cooked, chopped or blended in dishes
Keep serving collards cooked until tender and chopped into family dishes, or blended into sauces and soups. Raw collard leaves are tough and hard to chew, so they're best cooked for young children.
- Size
- Chopped pieces about 1 cm (just under ½ inch), or blended into dishes.
- Check before serving
- Check for chewy pieces or bits of rib before serving.
Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.
How to prepare collard greens
- 1
Rinse each leaf under running water, gently rubbing both sides.
- 2
Cut the leaves away from the thick stems and center ribs, and throw those away. Roll up the leaves and slice them into thin ribbons.
- 3
Simmer in unsalted water for about 20 to 30 minutes, until very soft. Don't add salt or salty meats.
- 4
Let them cool, squeeze out the extra water, then blend or chop very finely and stir into a food your baby already eats.
How much to offer
Start with a teaspoon or so of cooked collards mixed into a familiar food. Your baby decides how much to eat: stop when they turn away or close their mouth. Lots of smearing and mess is normal at first.
Common mistakes
Leaving the stems and ribs in
Collard stems and thick center ribs stay tough and fibrous even after cooking. Cut them out and use only the leaves.
Undercooking them
Collards are sturdier than spinach and take much longer to soften. Simmer them until they're very soft, then chop them finely.
Cooking the baby's portion with ham hock or bacon
Babies shouldn't have salt added to their food or cooking water, and cured meats like ham hock and bacon are salty. Cook a plain batch for your baby, or take their portion out first.
Stopping after a few refusals
Bitter vegetables often take 10 or more tries. Offering them from the start may help prevent fussy eating later.
Questions parents ask
Can collard greens be a choking hazard for babies?
Raw collard leaves are tough and hard for babies to chew, and the AAP lists raw vegetables among foods to avoid under 1 year. Remove the stems and ribs, cook collards until very soft, then blend or chop them finely and mix them into soft foods. Stay with your child during meals.
Can babies be allergic to collard greens?
Collard greens are not a common allergen.
Are collard greens healthy for babies?
Cooked collard greens provide vitamin K (about 407 µg per 100 g), vitamin A (about 380 µg per 100 g) and calcium (about 141 mg per 100 g). They aren't a major source of iron: about 1.1 mg per 100 g, compared with the 11 mg a day babies 7–12 months need.
Can babies eat collard greens?
Yes, from around 6 months, cooked until very soft and blended or finely chopped into other foods. The AAP says foods for babies should be soft or puréed, and the NHS suggests offering vegetables that aren't sweet from the start.
Can babies eat raw collard greens?
Cook them for babies and young children. Raw collards are tough and fibrous, and the AAP lists raw vegetables among foods to hold back or change until about 4 years, depending on the child. Rinse them well, cook them until soft, then blend or chop them.
Are collard greens a good source of iron?
Not a major one. Cooked collards have about 1.1 mg of iron per 100 g. Pair them with iron-rich foods like meat, beans, lentils or iron-fortified cereal.
Can I use frozen collard greens?
Yes. Frozen chopped collards are handy. Cook them until very soft, then drain them and chop them finely, picking out any bits of stem.
If your baby refuses collard greens
- Bitter vegetables often take 10 or more tries. Keep offering a little, alongside foods your baby already likes.
- Blend them into foods your baby already likes, such as mashed potato, beans or grits.
- Eat some yourself at the same meal. Babies copy what they see.
- Funny faces don't mean they dislike it. They're getting used to a new taste and texture.
Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.
Buying and storing collard greens
- Keep fresh collard greens in the fridge, at or below 40°F (4°C).
- Cooked collards keep for 3 to 4 days in a covered container in the fridge. Rice dishes are the exception: cool them within 1 hour, keep them in the fridge for no more than 1 day, and reheat them only once.
- Cooked, chopped collards can be frozen in an ice cube tray for 3 to 4 months. Reheat only once, to 165°F (74°C), until steaming hot, then let them cool before serving.
- Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).
When to talk to your doctor
Contact your pediatrician, GP or health visitor if:
- You notice mild signs of an allergic reaction after eating, such as a few hives or a little vomiting. See signs of a reaction.
- You're worried about how much your baby eats, their growth, or they refuse most solid food for weeks.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
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Helpful guides
Sources
- AAP: When can babies start solid foods?
- AAP: Choking prevention for babies and children
- NHS: Your baby's first solid foods
- NHS: Help your baby enjoy new foods
- USDA FoodData Central: Collards, cooked, boiled, drained, without salt
- NIH Office of Dietary Supplements: Iron
- FDA: 7 tips for cleaning fruits and vegetables
- Food Standards Agency: Home food fact checker
- USDA FSIS: Leftovers and food safety
- NHS Best Start in Life: Storing and reheating food
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