That's a great idea--to freeze your own greens. I'm such a glutton, though, that they get gobbled up too fast.
I think, from what I've read, that to pre-cook the collards (or other greens) makes them easily digestible and tender. For example, I might cook up a few bunches of kale or swiss chard and then warm them up or stir-fry them with other veggies or some onion, spices, etc.
It's rather embarrassing, but I do best with well cooked and easy to digest food/IF--and there's no aches or cramps after eating. If something is too coarse or too tough, I have horrible spasms, later, or have a Dattack. Therefore, I make it as easy to tummy as possible via cooking. I'm not into the barely cooked or borderline raw stuff a bit.
Kale is delicious when well cooked. I never expected to really like it!
Kate, IBS-D.
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Re: Wind...kale?
