Traditionally a “mess” of collards is cooked with fatback or ham hock and often combined with other greens like mustards. Sometimes it is the green in Hoppin’ John, a delicious Southern delicacy with greens, rice, and black-eyed peas, traditionally served on New Year’s Day for good luck. It is a cool weather leafy plant that tastes sweeter after a frost. For storage, young collard leaves can be blanched in boiling water, cooled and frozen. Nutrients: Dietary fiber, vitamins A, C and K, calcium, potassium and folate.