Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol.
Remove the stem from the bunch. Use your non-dominant hand to hold the leaves together. With your dominant hand, cut about 1 inch (2.5 cm) from the bottom of the stem, separating the leaves.
Soak the leaves in water. Add a little salt to the water. Salt is abrasive and helps in the process of scrubbing away dirt and impurities. Gently scrub the leaves with your hands and rinse.
Cut out the spine from each leaf. Lay each leaf out flat on the counter. Use a sharp knife to cut along the spine on each side, separating the leaf into two parts and completely removing the spine. Stack the leaves so the flat, cut sides all line up.
Roll the stack of leaves lengthwise. You may need to form several stacks to get tight rolls.
Cut the greens into ribbons. Slice each roll into 1 inch (2.5 cm) pieces. Separate the pieces with your fingers, letting them unravel into long strips.
Farms that grow collard greens