Like kale, cauliflower and broccoli, collards are descendants of the wild cabbage. It is popular in the Southern United States, Brazil, Portugal, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, northern Spain and in India. The name "collard" is a corrupted form of the word "colewort" (cabbage plant). Collard greens have been eaten for at least 2000 years, with evidence showing that the Ancient Greeks cultivated several forms of both collard greens and kale. While collards may have been introduced into the United States before, the first mention of collard greens dates back to the late 17th century. In the southern United States collards are traditionally eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year.
Availability may vary by variety and with weather conditions.
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.
They can be cooked and then frozen
Rinse collard greens under cold running water.
Chop leaf portion into 1/2-inch slices and the stems into 1/4-inch pieces for quick and even cooking.
Younger leaves can be steamed or sauteed
Prepare with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens.
Use anywhere you would use kale