Collard greens wilt quickly, so should be within 2 or 3 days. Wash well, as the leaves can be very sandy. Store in plastic bag in the coldest part of your refrigerator.
One pound of raw collard greens yields about 1 1/4 cups cooked. Collards are an excellent source of Vitamins A and C.
Though available year-round, collard greens are at their peak from January through April. The best collards are found in crisp bunches with leaves still intact. Collards can also be found canned. Fresh collards should be stored in the crisper drawer of the refrigerator or in a plastic bag with holes in it.