How to Cook Collards Thanks to my mother-in-law, Kathleen, for practically holding my hand over the phone while I did this.
Try to tear a leaf. If it's pretty tender, know you'll have great luck. Fill a large pot with water. (The above collards filled my biggest soup pot and made it hard to stir until they started to cook down!) Grab the end of the stem. Make a fist around the leaf and pull it off in the opposite direction. If the collards are really fresh, simply finish cutting in half. If they are older, cut in quarters. Put collards in pot with water. Boil collards, stirring often if your pot is full, until the collards are bright green. Mine only took 10 minutes. Taste. If they are still bitter, cook longer. Eat now or freeze. To freeze, transfer greens to a container with just enough water to help them freeze into a block of ice (like when freezing fresh herbs). You can defrost them and saute with onions to reheat before serving. This is where I would do something different next time: For some very odd reason, the glass jars all broke in the freezer. The liquid was not near the top. Perhaps I didn't shake the ice around enough as I froze it. My plants didn't mind the healthy water. But next time, I'll just freeze it in bags.
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