COLLARD GREEN (PREORDER)

~30 - 35 lbs Collard Green aka "Collards", "Lao-Jie-Lan", "老芥兰", "老芥蘭" Collard green has large green leaves and tough stems that need to be removed before eating. The flavor of collard green is a cross between cabbage and hearty kale, similar to swiss chard. Common application includes braise and stew. Handling Tip Selection Collard green with dark green leaves and no signs of yellowing. The leaves are firm and not wilted. Avoid collard greens with a strong odor. Storage Collard green should be stored near 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent and light mist. The typical shelf life is about two weeks. High humidity is important to avoid wilting. Collard green is sensitive to ethylene, a naturally occurring gas that regulates ripening. Collard green should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Collard green produces a low level of ethylene. Collard green is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for collard green is slightly below 32°F (0°C). Collard green is sensitive to freezing injury which results in water-soaked tissue and decay.