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Hey Carmelita

Just made collards last Sunday for family reunion, I make mine this way:

Boil For 1 Hour in Large Pot: 
Cooking meat
Whole Bell Pepper
Whole Onion
Whole Hot Pepper  (to taste)

Then I add:
Greens
2 - 3 Tablespoons White Vinegar
1 Tablespoon Oregano
Salt/Pepper  (to taste)

Cook 45 minutes to an hour on medium heat (or to desired tenderness)

When done remove ... Pepper, Onion and Hot Pepper (I remove meat also) Then Serve.

I brought back a completely empty  pot and there were other greens there that did not get eaten.  Funny when I tried to collect my empty pot 2 of my uncles were standing there straining through the pot-liquor trying to get the last little bit of greens.

Greens freeze well for up to three months.  Freeze immediately after cooling.  Defrost in fridge and re heat slowly on low heat.  This way they taste fresh cooked. 

I freeze my green immediately after I clean them.  Or I par boil them and then freeze them.  I also have forzen them after I cook them.  Like everyone says here they do freeze well but make sure you freeze them in small protions so that you do not have much extra becasue they do go bad if they sit in the frig too long.  I usually mix collard, turnips mustard and kale together and add smoked turkey wings, onions and a few chicken boullion cubes to the water before I begin cooking the greens.  There are so many ways to cook them that I never have the same recipe twice.  Good luck.