If you grow and love collards, and have never frozen any, you should. I clean them and tear them into small pieces, then cook them about 20 minutes. Drain, cool, freeze in good portions. They come out of the freezer tasting like you just picked them this morning, honestly!
If I don’t freeze some from the garden, then in the winter I have to buy a whole plant at the grocery store when I want some. Unless you’re making a big pot of greens, a whole plant is a lot. I like to get a bag of these out and put them in soup in the winter. Also, to saute them a couple of minutes with some Rotel (tomatoes and green chilies, I love the stuff. There are always a couple of cans in my pantry.) and then grate some fresh Parmesan over them.
I was pretty lucky this year that for some reason I didn’t have nearly as much trouble with cabbage worms on the collards as I have other years. Last year especially they were a big problem, so this was much better.
Ahh, fall will come to Pennsylvania. The garden has some things winding down. The tomato plants are starting to look bad and the cukes are pretty much over. But Limas and some other beans are just really getting rolling. And I planted a little group of spinach and peas, which will be ok here as our fall weather comes on. We’ve got Brussels sprouts for the first time and the sprouts are probably the size of a pea, and I don’t know just what to expect from them. And of course, I can count on my collards to keep producing new leaves till probably the end of September, maybe October! It’s sad to see the garden coming to an end, but the cycle goes on.
And there are neat seed catalogs to study thru the winter, and plans to be made for next year. And I always keep notes, so I don’t forget what was good to do and what not so good to do. If you garden, I hope yours did well.