Cut the large leaves (collard greens) in pieces. Blanching can be done by boiling or steaming. Put the leaves in a wire basket, submerge them completely in the boiling water, cover with a lid, and blanch for 3-4 minutes. To blanch by steaming, put the vegetables in a steamer basket and suspend it above an inch or two of boiling water. Cover the pot, and begin timing(3-4 minutes) as soon as steam starts to escape from under the lid. With either method, shake the basket a couple of times to ensure that all vegetable surfaces are exposed to the heat. After the allotted time, remove the basket, and plunge the vegetables into a bowl of ice water to stop the cooking. Once cool, remove them, drain thoroughly and add to your recipe.

Collard greens should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Put the washed leaves on a chopping board and chop them in small 1-2 inch sized pieces.

The leaves can be shredded coarsely in a shredded or manually, using a sharp knife. Cut the greens in thin slices and then break up the pieces in shreds using fingers. Shredded collard is used as a garnish , in coleslaws or merely to reduce the cooking time.

Remove the leaves from the stalks and tear them roughly with your hands in small pieces. The torn collards are usually used for blanching or as abase for salad basket.