Collard greens are pretty large. And you need alot, if you’re making a pot full.
I don’t think the herb/stalk cutting thing is feasable in most kitchens.
It’s difficult to get one bunch in a veg drawer of the fridge.
Cook first, unless you have unlimited storage.
I actually envisioned a five gallon bucket in the garage when I said that! That would hold the usual amount of greens for a reasonable sized family.
They are a lot like Kale, but less edible.
I don’t understand this statement. Collard greens are quite edible. (I make mine with a ham hock.)
And kale is the only cabbage that i don’t like. I haven’t had collards often, but my impression is that they are an okay cabbage, unlike kale, which is tough and bitter.
Kale and Collards are way different. Taste different. Prepped differently. Eaten differently.
No one eats raw collard greens. Or puts them in a smoothie.
No raw wraps. Collards would not be edible or possibly digestable.
What’s the best way to prepare/cook kale? I got some recently (bagged, from Trader Joe’s), but I don’t remember how I cooked them.
It makes fine compost.
Saute them for a short period in butter. When they’re wilted they’re done.
I like kale in eggs. Added to noodles. As a wrap. Smoothies are my favorite. Of course in salad greens, kale shines. I eat it as a lone green many times. If I know the pedigree of the kale. If it tastes bitter, cook it somehow.
I eat eggs almost every day (unless I’m having avocado on toast or Vegemite-and-cheddar on toast). Tell me more.
I don’t care what anyone says, but kale is delicious. Like Beckdawrek said, it’s great just sauted in butter with a bit of salt and pepper (and maybe hot sauce at the table, if you’re so inclined) works great. Also, with some caramelized onions or garlic is really good. I don’t find kale particularly bitter – I almost find it “meaty.” It’s good in a salad, too, but I prefer it cooked a bit. That said, I did have some bagged kale salad last night with my dinner, and it was fine. I like it far better than collard or mustard greens (though I will eat both, but I’m not so hot on cooking greens with a lot of pork – I prefer the greens to stand mostly alone. A big exception is Portuguese kale and sausage soup, caldo verde, one of my favorite soups. Incidentally, that could be made with collards, too.)
Lightly saute the chopped kale, add a couple beaten eggs and scramble up.
Bacon bits are nice in it.
I could see onion in it.
This post makes me wonder if there is some quality to kale that is similar to cilantro, where you either love it or hate it. I’ve tried it many times in many different ways and just can’t get past the taste. If there is even the smallest amount in something I can taste it, and not in a good way. And I’m by no means a picky eater. It is literally one of only a few foods to which I have that reaction.
Which is odd, I suppose, since I absolutely adore collard and mustard greens.
I’ve wondered that myself.
Me and one daughter love kale. No one else in the house.
I love all greens.
I’m not sure I’ve ever had mustard greens. I prefer chard and spinach, if I’m having greens, but collards are okay. And i love some fresh cress, and enjoy most of the lettuces if they are really fresh. Oh, and fresh young radish greens are nice, although I’ve never seen them for sale. (When they mature they get tough and thorny, but the sprouts that you get when thinning radishes are delicious.)
I don’t understand why i dislike chard so much. I like every other cabbage I’ve tried. I eat a lot of broccoli and cauliflower, raw red cabbage, cooked green cabbage, brussel sprouts, broccoli… But chard is just nasty. Maybe it is like cilantro. 
I was gonna say there is (some folks are sensitive to brassicas, and they taste very sulfurous to them), but your liking of collars and mustard greens just doesn’t fit with that theory. Like, serious, I don’t get how one can like collards and mustards and find kale objectionable. Maybe there is something more to it. (But the cilantro thing is a bit overblown. There’s nurture, not just nature, involved there, too. Cilantro tasted quite soapy to me the first few times I had it, but eventually, I became inured to it and now it’s perhaps my favorite herb. Most-used at any rate. I could eat fields of the stuff.)
ETA: Interesting about the chard. That may be my favorite green. I usually get rainbow, though the flavors aren’t all that much different between the chards, in my experience. I’d rank my top four as chard, cabbage, kale, spinach. Collards are probably my least favorite, but they’re still fine. I find them the most bitter of the bunch. (But I enjoy bitter flavors.) One of my favorite tacos is made with chard, caramelized onions, and queso fresco or cotija. No meat. It’s from one of Rick Bayless’s cookbooks.
Chard is beet, not cabbage. And spinach is yet another species.
Oh duh. I knew that. (In re: chard — spinach I knew as well, but thought that was obvious. I had forgotten chard is not a brassica.)