The name collard is a shortened form of the word colewort (“cabbage plant”). Collards have smooth, broad, dark green leaves.
Choose collards with firm, crisp leaves.
Wrap in a damp paper towel, place in a loosely closed large zipper bag and refrigerate. They will keep for up to one week.
Collards have a hearty, chewy texture. Their flavor is strong but it will mellow with long cooking. The stalks are too tough to eat so be sure to remove them before using.
Collards have an amino acid score of 94 out of 100 and are a good source of Protein, Vitamin E, Thiamin, Niacin, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron and Manganese.