Prior to consumption, remove leaves from the core, fill sink with cold water and submerge leaves to wash. Rinse leaves in cold running water to remove any remaining soil. Pat dry to remove excess moisture or use a salad spinner.
For maximum freshness, wrap washed collards loosely in paper towels and store in the fridge in a large, sealed plastic bag or other airtight container. Fresh collard leaves can be stored for about three days. Once cooked, they can be frozen and stored for greater lengths of time.
In the store, look for dark green leaves. Collard greens should be stiff – almost like fans.
Collard greens are often prepared with other similar green leaf vegetables, such as kale, spinach and mixed greens.
Collards are a great source of vitamins, fiber and health promoting minerals. They’re an excellent source of vitamin A, vitamin C and folate, and a good source of calcium and fiber.