One of the most amazing things about collard greens is that they can actually lower your cholesterol when you eat them. The key is its ability to bind to bile acids in the digestive system, which makes it easier for them to exit the body.
Collard leaves should be deep green in color, unwilted and firm. There should not be signs of yellowing or browning.
The bitter flavor of cooked collards is enhanced when served with vinegar. Flavored vinegar such as chili vinegar or the vinegar from pickled peppers is especially good. Also use onions, sun-dried tomatoes, garlic, and crushed red pepper to season collards.
Collards are best eaten fresh. Come winter, if you have large quantities left in your garden, freezing is the best way to preserve them. Like all vegetables, collards must be blanched before freezing. If not, the leaves will become tough and flavorless upon thawing and cooking. The blanching time for collard greens is 3-4 minutes per pound.