Collard greens are part of the brassica family along with cabbage, brussels sprouts, kale and broccoli.
For short-term storage destem the leaves and place in a resealable bag with paper towels.
Blanche and freeze the collards to have a supply stash for the winter. Freeze as bite sized pieces to slip into soups or stews or as whole leaves for stuffing and baking. See our Vegisode on blanching and freezing.
Make a warm and comforting bowl of crockpot collards. In a skillet cook down a half package of bacon cut into bite size pieces. Add 2 cups of onion in a medium dice, 3 cloves of minced garlic and a shake or two of red pepper flakes (optional). Once the onions begin to carmelize add this mixture to the crockpot along with collards that have been destemmed and cut into bite sized pieces. Don’t be shy with the amount of collards, the greens really shrink down. Add enough chicken or veggie broth to just cover. Toss and season with salt and pepper. Cover and cook on low for 6 hours. Serve with cornbread. This recipe freezes well!