Collards are leafy green vegetables that belong to the same family that includes cabbage, kale, and broccoli. While they share the same botanical name as kale, Brassica oleracea, and some resemblance, they have their own distinctive qualities. Collards are descendants of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor.
Selection and storage
Look for collard greens that have firm, unwilted leaves of a vividly deep green color with no signs of yellowing or browning. Place collard greens in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for about three to five days.
Preparation and serving methods
Rinse collard greens under cold water. Chop the leaf portion into 1/2-inch slices and the stems into 1/4-inch pieces for quick and even cooking. To get the most health benefits from collard greens, we recommend letting them sit for a minimum of 5 minutes before cooking.
Southern-Style Collard Greens from Southern Living