Collard greens, cooked
Cooked collard greens are silky and hearty with a gentle bitterness.
Simmer with aromatics, smoked meats, or serve as a side with grains and beans.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA FoodData Central
Collard greens, cooked — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 13 |
| 1/4 cup | 27 |
| 1/3 cup | 35 |
| 1/2 cup | 53 |
| 2/3 cup | 71 |
| 3/4 cup | 80 |
| 1 cup | 106 |
| 1 1/2 cups | 160 |
| 2 cups | 213 |
Collard greens, cooked — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 7 |
| 2 | 13 |
| 3 | 20 |
| 4 | 27 |
| 5 | 33 |
| 6 | 40 |
| 7 | 47 |
| 8 | 53 |
| 9 | 60 |
| 10 | 67 |
| 11 | 73 |
| 12 | 80 |
| 13 | 87 |
| 14 | 93 |
| 15 | 100 |
| 20 | 133 |
| 25 | 166 |
| 30 | 200 |
Collard greens, cooked — g → Cups
| g | Cups |
|---|---|
| 50 | 0.5 |
| 100 | 0.9 |
| 150 | 1.4 |
| 200 | 1.9 |
| 250 | 2.3 |
| 300 | 2.8 |
| 350 | 3.3 |
| 400 | 3.8 |
| 450 | 4.2 |
| 500 | 4.7 |
| 600 | 5.6 |
| 700 | 6.6 |
| 800 | 7.5 |
| 900 | 8.5 |
| 1000 | 9.4 |
Collard greens, cooked — mL → g
| mL | g |
|---|---|
| 10 | 5 |
| 25 | 11 |
| 50 | 23 |
| 75 | 34 |
| 100 | 45 |
| 125 | 56 |
| 150 | 68 |
| 200 | 90 |
| 250 | 113 |
| 500 | 225 |
| 750 | 338 |
| 1000 | 450 |
Collard greens, cooked — Tsp → g
| Tsp | g |
|---|---|
| 1 | 2 |
| 2 | 4 |
| 3 | 7 |
| 4 | 9 |
| 5 | 11 |
| 6 | 13 |
| 7 | 16 |
| 8 | 18 |
| 9 | 20 |
| 10 | 22 |
| 11 | 24 |
| 12 | 27 |
| 13 | 29 |
| 14 | 31 |
| 15 | 33 |
| 20 | 44 |
| 25 | 55 |
| 30 | 67 |
Collard greens, cooked — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Cups-to-Grams Printable Chart
100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Refrigerate cooked greens with some pot liquor; use within 4–5 days or freeze.