Collards, when you eat them, they go right into your system and nourish your need for green. The amazing thing is that collards get better after freezing weather! They’re cold proof into the mid teens in my garden so far and wonder of wonders behold how they continue to grow out of the centers new leaves, so to harvest you just pluck the lower leaves. I like to cook them with a mixture of coconut oil and olive oil and a couple cups of spring water and topped off with a salting of pink Himalayan salt. I am getting very used to fresh vegetables and am now dreaming over my next planting of seeds in the greenhouse my husband is building at the back of the garden area. It’s work, but good exercise and so worth it.