Broad leafy greens in the cabbage family with slightly curled, thick and sturdy leaves. It's best to cut off the stem tips and pull the leaves upward while holding onto the thick central ribs to remove them. Boil Southern-style with bacon, blanch and use as a wrap for assorted fillings, stir fry or boil and add to rice, pasta and egg dishes. Collards have a mildly assertive flavor and lots of vitamins and iron. They cook up juicy like Swiss chard.