Collards are from the same species as many common vegetables, including cabbage, kale and broccoli.
Whilst collards are a variety of plant in themselves, these 'collards' were taken from the same plants we harvested your broccoli from. As with beets, carrots, radishes, and turnips, you can eat the leaves, and why wouldn't you when they are so gosh darn delicious!
Like kale, collard greens contain substantial amounts of vitamin K. Collard greens are rich sources of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6.
Into the fridge they go!
In the Kitchen
In general, use as you would rainbow chard (saute, chop and cook for pasta; include with greens in stir frys etc.!). Alternatively, have a look at the recipes below: