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This cool season vegetable is also known as tree-cabbage or non-heading cabbage. It is associated with "soul food" in the United States. These greens are traditionally boiled until very soft with a smoked hock or a piece of salt pork. Producing paddle-like, oval deep green, substantial chewy leaves, collard greens offer an assertive flavor that lies somewhere between cabbage and kale. The stalks are very tough and inedible. Collard greens are hardy enough to be served all by themselves. They can withstand long cooking; they become a soft mass of mellow-flavored leaves.
Stack or bunch; cut into strips. To store, wrap in damp paper towels; put in a plastic bag; refrigerate. To freeze, boil sliced leaves until just limp; immerse in ice water; drain. Pack snuggly in an airtight container; freeze. Frozen collards keep several months.
To prepare, wash thoroughly. Cut or strip stems from leaves; discard stems.
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