Collards are often associated with southern cooking. I find this strange since the plants are very cold resilient. They also taste better after a mild frost. They can be used in any recipe calling for kale. The leaves are large and on the tough side so eating raw is not recommended.
Store in a plastic bag in your refrigerator for up to 3 weeks.
- Substitute them for kale in any recipe.
- Saute in olive oil with onion. For a more southern feel, use bacon fat and add pieces of bacon.
- Add to soups and burritos