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CSA-L

Storage:
Do not wash greens. Wrap them in a damp paper towels. Place in a plastic bag (preferably perforated) and refrigerate. If you change the towels and keep them damp, you can store the greens up to a week.

Preparation:
For recipes, you'll want to cut off the stem. Make a v-shaped notch to remove the midrib from the lower portion of the leaf. If you prefer milder flavors, consider combining collards with young fresh cabbage.

Recipes:

Sauteed Collards with Garlic
1 bunch collard greens, trimmed
1 clove garlic
1 Tbsp. butter
1 Tbsp. olive oil

Wash greens and cut into diagonal strips. Heat butter and oil in a large skillet. Add garlic and greens, coating both with butter and oil. Add 1 to 2 Tbsp of water. Turn heat to low. Cover. Check for doneness after 3 minutes.

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