Collard greens have broad leaves that are a gray-green to deep green color. For best texture, the leaves are picked before they reach their maximum size. Collard greens have an assertive flavor and their taste depends on the palate of each specific person. Collard greens contain a chemical compound called phenylthiocarbamide, known more simply as PTC, and specific human genes determine if someone can or cannot taste this.
Collard greens contain anti-inflammatory properties in the form of Omega-3 fatty acids and Vitamin K. Collard greens are an excellent source of vitamin C and manganese. Collard greens contain choline, which helps with sleep, muscle movement, learning, and memory. Choline also helps to maintain the structure of cellular membranes.
Temperature:Collard greens are best kept between 38 and 42 degrees.