We often like to have braised greens in the refrigerator, whatever greens we might have. They an easy reheat to serve with whatever else is for dinner that night. We also add spoonfuls of it to soups or stirfrys to easily add some greens to more medley type dishes. Here we used some of the collards from your share along with some other greens frozen earlier in the season, braised in CSA Club Stock and Dill Pickle liquid and seasoned with housemade Paprika.