Collard Greens are members of the cabbage family grown for cooked greens. They look like cabbage plants that do not form heads. Just the leaves are used for collards. Although most varieties are associated with Southern U.S. cooking, the variety we grow is a very cold hardy type ideal for Spring.
Cook as you would any cooking green.
Just made pesto using the collard greens. Greens, ground almonds, 2 cloves garlic, 1/2 lemon juice, olive oil = delicious!
Sautée them gently in butter and a little bit of onion and garlic until they become soft yet not limp, just like spinach.
Yummy