Plant a few weeks before last frost date for a spring harvest, and again in late summer for a fall harvest. Plant seeds ¼ inch deep in rows about a foot apart. While young thin to 6 inches; as you selectively harvest continue thinning to about a foot. May be harvested anytime. While in the thinning process, harvest by pulling the plant out; once adequately thinned, mature plants should be harvested by cutting the adult leaves.
Collard Greens should be a deep green, firm and not at all wilted. Smaller leaves will be more tender and mild. They will last up to 5 days wrapped in a slightly damp paper towel in a sealed bag/container in the crisper of the refrigerator.
Wash under cold water, trim any roots that may be present. Heat a bit of oil (or bacon fat, traditionally) in a skillet, add the greens and a bit of chopped onion and cook until tender.
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