Collard greens are a member of the Brassica family. They are a dark grayish green with deeply crinkled leaves. They are high in vitamin A and C, and anti-oxidants as well as calcium. Fat and cholesterol free. Very low sodium. Low in calories. It is similar to Kale in appearance.
Collards have a flavor that is somewhere between cabbage and kale. 

Choose smaller leaves for tenderness and milder flavor. Look
for fresh green color and leaves that are moist, crisp and
unwilted.  Wrap unwashed greens in damp paper towels. Refrigerate in a
plastic bag, in the crisper, up to 5 days. 


Strip leaves from stems; discard stems. Rinse well. Boil, steam and microwave (cook just until wilted). Add to soups. Chop cooked collards for stuffings. After cooking, chill to serve cold with olive oil and lemon juice. 
Saute cooked collards with onions and garlic; also season with strips of ham or smoked turkey. 

Select fresh, short stems, green leaves, no seed stems, no broken, spotted or discolored leaves, no wilt, dirt or insects.  Collard greens come packed 18/20 lbs. net, 23/25 lbs. gross. A 20 lb. bushel will yield 14 lbs. trimmed greens, and 10 lbs. cooked greens.

Greens such as Collard Greens will keep up to 2 weeks at 33 to 38 degrees F.

Here are some good Collard Green sites:
http://www.conceptengineering.com/gary/Recepies/Collard.htm