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I waited too long & thought my collards were cabbages. Now they are huge. Do I harvest & eat the leaves at the bottom or start at the top where the leaves are nice & tender? Will the plant keep adding on leaves at the top?
The traditional method for harvesting collards in the south is to let the whole plant get huge and then harvest the whole thing, chopping off leaves in the kitchen. I harvest mine like kale, breaking off leaves a few at a time. The tops are more tender, but the bottom leaves are fine as long as they are not brown or too flea bitten. They may need a few more minutes in the pan, though.