Instructions: Collard greens belong to the cabbage family (a cruciferous vegetable). One of the milder greens, the flavor is somewhere between cabbage and kale.

Selection:
Choose smaller leaves for tenderness and milder flavor. Look for fresh green color and leaves that are moist, crisp and unwilted.

Storage:
Wrap unwashed greens in damp paper towels. Refrigerate in a plastic bag, in the crisper, up to 5 days.

Uses &

Preparation:
Strip leaves from stems; discard stems. Rinse well. Boil, steam and microwave (cook just until wilted).

Add to soups.

Chop cooked collards for stuffings.

After cooking, chill to serve cold with olive oil and lemon juice.

Saute cooked collards with onions and garlic; also season with strips of ham or smoked turkey.

Availability:
Year-round.

In addition to their low calorie and fat content collards are high in high vitamins A and C.

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