Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Available year-round. Supplies peak December through April and decline June through August. Washington collards are available June through October.
Originating in the Mediterranean basin, collards were a favorite food of the ancient Greeks and Romans.
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