Collard greens are an attractive and nutritional addition to fall/winter gardens in Texas. Many prepare collard greens as a nice side to a main dish or add some chopped leaves to soups or pasta dishes. Collard leaves also make a great substitute for tortillas, adding extra veggie power and color to wraps. Carefully slicing off the part of the main leaf rib that sticks up above the rest of the leaf before preparing gives the wrap a consistent texture. Blanching the leaves makes for a more colorful and tender wrap. The wrap can be filled with whatever you like and makes a satisfying light meal or snack if you include protein like beans, chickpeas, quinoa, and/or rice. Adding in red or orange with carrots, tomatoes or peppers makes it especially pleasing to the eye.
Out in the garden, be vigilant about getting rid of pests such as cabbage caterpillars which can seem to appear out of nowhere on collard greens and other cruciferous vegetables in the winter garden. Manually removing caterpillars works and keeps produce organic. Wearing garden gloves can make this task less repulsive for the squeamish and the task can even be a little fun as hunting and finding pests on your produce can feel like hunting Easter eggs with the right frame of mind.