Canning:
Sort and wash thoroughly. Cut tough stems and midribs. Remove any discolored or damaged portions.
Hot pack only! Steam greens, one pound at a time, 3-5 minutes or until wilted. Fill jars loosely with greens, add fresh boiling water, leaving 1-inch headspace.
Process pints 70 minutes, quarts for 90 minutes, in 10 pounds pressure.
Freezing:
Remove damaged leaves and tough stems. Blanch collards 3 minutes; other greens 2 minutes. Cool promptly and drain.
