Selection

Choose leaves that are bright green and fresh looking.  Avoid those that look wet and bruised or shriveled.  Holes, tears and yellowing edges are signs the greens are past their prime.   

Kitchen Tip

Collard green leaves may be blanched before using as a wrap in the following recipe.  To blanch, place leaves, one at a time, into boiling water for just a few seconds; immediately remove to bowl of ice water.  Drain leaves on paper towels. 

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