Collards are dark leafy green, related to kale, cabbage, and broccoli. They’re best eaten cooked, the longer the better, so they melt in your mouth.
Store in an unsealed bag in the fridge for a week or more.
To freeze, blanch first: bring a pot of water to a boil, then add washed and chopped collard leaves. Immediately remove from heat, and transfer collards to a strainer. Once they’re mostly done dripping and cool enough to handle, move to freezer-friendly containers. (It will be easiest to use the entire chunk of frozen greens at once in a soup or casserole, so keep that in mind as you choose container size.)
Remove and compost the stems – they’re too bitter and tough to eat. Chop the leaves into bite-sized pieces and stew them. They go well with tomatoes, pork, and beans. They’re also good stir-fried. Collards are an ideal green to freeze because they’ll hold up well!