- Store collards unwashed in a plastic bag in the drawer in your fridge.
- Will keep for up to 2 weeks, but best when fresh.
- Although collards are best eaten fresh, they can also be frozen. To freeze, clean and trim the leaves, cut them into strips, steam blanch them for 4 minutes, cool them quickly and pack them into a hard plastic container.
- Wash the collard greens by swishing them in a bowl of water with a little bit of salt (to help draw any dirt away from the leaves).
- Slice out the main rib and slice it into chunks. Slice the leaves into strips.
- Sautee garlic in olive oil, add sliced collards with a bit of water, cover and braise until collards become bright green, about 10 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
- You can also add collards to stir fries.
- Combining collards with other greens (such as arugula, kale, mustard, chard or spinach) is also a wonderful way to prepare this vegetable.
- Cooking collards causes them to shrink down to 1/4 or 1/8 of their original volume. Allow for 4-8 cups of greens per person.