Crisp bunches of intact leaves with no yellowing are best. Collards can be stored in perforated plastic bags in the refrigerator crisper.
All green parts of the collard plant are edible. The southern style of cooking fresh collards is to boil them with a chunk of bacon or salt pork, but they can be prepared similarly to cabbage, spinach, or other greens. They can be steamed or microwaved and added to soups and stews or casseroles. Cooked collards make a tasty salad served chilled with olive oil and lemon juice. Collard leaves also are available frozen and canned.
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