| Pantry | Refrigerator | Freezer | |
|---|---|---|---|
| Raw | - | 5-7 Days | 12 Months |
| Cooked | - | 3-5 Days | 12 Months |
| Frozen | - | - | 12 Months |
Shelf Life of Food Item:
Collard is the leafy part of vegetables like kale, spinach, or turnip. Collard should remain green as in its original color and texture. It is the indication of how long you can use it and can last for 3-5 days when kept in the refrigerator. It is important to wrap it in an airtight container properly so they would remain moist and green for a much longer time. Collards can also be refrigerated where it can last from a few weeks to months. Mostly, it is observed that if they are properly stored in plastic bags, they can last long for even 3-12 months. They can be used until they become yellowish, slimy, or stinky.
Purchasing Food Item:
Select the large size collard leaves of about 10 to 12 inches in length. You may find these collard leaves in the chilled section of a grocery store. They should be dark green in color with light to medium green color stems and veins. Good quality collard will have more crispy leaves. There should not be any discoloration or yellowing of the leaves. Carefully observe the leaves quality. There should not be holes in the collard leaves. It is a sign of damaged leaves. Bunch of collard leaves should be fresh and green.
Storage Food Item:
Collards can be stored just like all other green leafy vegetables are stored. Wash the leaves only when you are going to use them or keep them in the refrigerator. Prior washing may lead to an early decay of the leaves. Remove the excess water from the collards after blanching into the airtight container. You can use any plastic bag or plastic containers. Keep them in a refrigerator so that you can enjoy them for a longer period.
How to handle food item:
If you are not using collard instantly, then they should be wrapped unwashed into the damp towels. Use the open plastic for wrapping the collards and keep them in the refrigerator. Wash them when you want to cook them. Remove the yellow leaves and separate the fresh collard green. Wash collard with cold water in excess water. It will take 3 to 4 cycles to remove all the dust. Cut the collard according to your desire. Blanch the collard just for 2 minutes and then remove the excess water. Dry them and pack them into zipper or sealed packs.
Cooking Food Item:
For cooking, cut them into relatively smaller pieces. Traditionally, they are mostly boiled or stewed with the meat and salt. Stems are removed before cutting into small pieces. Roll the leaves and cut them into small pieces of one inch. Collards are widely used in various recipes either in frozen form or fresh form. They can easily defrost just by washing or rinsing water through them before cooking. Raw collard can be used in making salads. Collard can also be used in various smoothies, soups, and pasta. You can try the variety of cuisines with these collards. They are highly nutritious. They can also be used as wraps, or with some beans and grains to enhance their taste and nutrition. They do not require too much spices for seasoning.