Collard greens are a Southern staple ... As their name suggests, collard green leaves should be green, not yellow. You also want to steer clear of leaves that show signs of wilting, spotting ...

Cabbage collards are a cross between a cabbage and a collard, with a semi-dense head of yellow-green leaves. The leaves should be removed by stacking the greens and cutting just outside the stem.

Mustard greens, chard, collard greens and kale are some of the ... and can have stems that are pale green or various shades of yellow or red. Flavor-wise, Tomlinson says it’s between that ...

This video shows you how to cut collard greens. Collards contain a lot of water, so they will shrink down when you cook them. To prepare collards, first wash them in a bowl of cold water with a dash ...

Stack collard greens and tightly roll to form a cigar. Use a chef’s knife to thinly slice through the roll, shaving off very thin slivers (⅛-inch thick or less). Rinse, toss dry and set aside.