October – November
Use collards instead of swiss chard or spinach. Try braising or wilting then toss with a vinaigrette dressing.
STORAGE AND HANDLING:
Wash leaves before storing and dry them as well as possible. Keep collards in a plastic bag in the refrigerator. As with other leafy greens the stems take longer to cook than the leaves.
Collards contain vitamin A, folic acid, calcium and are low in calories.