Collards are a cousin to the cabbage and are highly underrated!
We love Collards and eat them fresh all summer long. Store them in the fridge in a plastic back over the greens end. If you want to preserve them simply add them to a freezer bag and throw them in the freezer. When ready to use squish and break the leaves. Saves you having to chop them up before you freeze them.
Though traditionally slow cooked or braised, collards are also wonderful raw, as a wrap for your burger or breakfast sautee or sauteed just like kale. Collards are also a great addition to soups, stews, and whole-grain salads. To prepare collards for cooking, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. To prepare for fresh eating as a wrap, break off the longer part of the stock and along the back of the leaf trim the centre rib to half it's thickness.