Yes, you can make them ahead and then reheat when you want them. Cooked greens are pretty soft anyway, so reheating doesn't over cook them.

I've never used frozen collards, but I'm assuming that freezing is going to break down some of the tough fibers, so I'd follow the directions on the bag/box/container as regarding time.

Annie

I'm confused. You're cooking frozen collards? Or are you asking IF you can freeze them? I have also never used frozen collards. I always buy a huge bag of them already chopped up, wash well. Fry up some bacon to render the fat, fry onions in the bacon fat, Garlic if you want it, then the collards. Fry the collards, stirring often for a few minutes to wilt them a little. Then cover in broth and cook until done. to make my "broth", I put smoked turkey wings (they are by the ham hocks, you can use ham hocks if you prefer) onion and chicken stock in the instant pot and cook on high pressure for 45 minutes. That is what I pour over the greens to simmer them. They take quite a awhile. Start to finish at least a couple hours if you include the time to cook the broth. Some people put a teaspoon or so of vinegar. But again, with frozen inhave no idea.

Some argue that they are better the next day. I hate them but I make them for my SO, who can eat a whole pot by himself.

Bagged, frozen collards. I use frozen turnip greens all the time and they are good. I won't refreeze, just reheat. The person I am making these for wants them Southern style, which is soft.

Like Annie mentioned they should be fine cooked the day before. Even from frozen.

I made soutern style for my FIL for holidays. SC so fresh roadside stands all through the holidays. Cheaper than frozen but most across the country frozen would be cheaper. I should look into frozen as DH loves them. Expensive here fresh. Frozen is often better quality than veg harvested and traveled a distance for days.

FIL loved my rolled and very thinly sliced chiffonade method. Lean thick sliced ham also in thin strips---onion, garlic, chicken stock. Two hour simmer. We take ours out after 30 minutes. So two serving bowls at thanksgiving. I like both. Some actually like it day two or three....like this recipe. HERE

After cooked, just chill it as quick as possible, uncovered, before going into the fridge. Even a dozen ice cubes in the pot. They get stinky and funky if sits too long at room temp.

That Southern living recipe is very similar to how I will do the frozen ones and yes I can get fresh ones everywhere but they take way too long to clean and cut and I don't have time as I'm doing everything else for this party. And I don't like collards so I don't care that much lol!

I've got my second batch of pork butt being smoked tomorrow for 18 hours and Saturday I'm making Texas sheet cakes. And then there's baked beans, coleslaw, okra....

I've never cooked collard greens for more than 30 minutes, and I always sauté them like Laceyvail, and check after 15 or 20 minutes to see if I think they are done enough.

If using bacon, cook the bacon first and use the bacon grease to sauté the collards with onion and garlic, but do not overcook the garlic. I add minced chile de arbol to mine, and if adding bacon, I add that last, when serving.

I never boil collard greens - it simply is not necessary and ruins the texture IMO and makes them taste like they came from a cafeteria. If using frozen collards, you might not have a choice except to boil them, but then that is what most people seem to expect or are used to.

I don't like boiled collard greens, but I do like sautéed collards greens. They are quite different. It's like the difference between boiled potatoes and sautéed potatoes.