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Healthy and Sustainable Food

Collards

DATES AVAILABLE:

New England: Mid-June through November
Mid-Atlantic: May through November

BRIEF DESCRIPTION:

Collards (Brassica oleracea var. viridis, Acephala Group, Brassicaceae), also known generically as greens, are a close cousin to kale. Like kale, and unlike their other relatives broccoli and cauliflower, collards are non-head forming (acephala means “headless”). With origins in Eurasia, collards are one of the oldest cultivated forms of cabbage. They are also one of the hardiest cabbage forms and can survive temperatures as cold a five degrees Fahrenheit. Collards are much milder than the more bitter kale and have a smoky flavor.

VARIETIES:

“Champion” is the most common variety grown and has dark green-blue leaves that are broad, smooth, and cabbage-like.  “Top Bunch” has wavy, blue-green, lightly savoyed leaves.
 

USING COLLARDS:

Younger, more tender collards have smaller leaves. Leaves should always be deeply colored, firm, and not wilted. As collards age, they become more tough and bitter. Eating them closer to harvest will ensure a milder, more tender green. Collards are grown in sandy soil and should be washed carefully before preparing.  Separate leaves and trim the root ends and then dunk individual leaves into a basin of cool water. Repeat this process 2 – 3 times until no sand remains. Finish by washing leaves under cool running water.

Collards, a staple in Southern cooking, can be cooked in a variety of ways. After cutting the stalks away from the leaves, chop collards and boil in lightly salted water or sauté with onion and garlic for a flavorful side dish. Cooked collards can be finished with vinegar, hot sauce, olive oil, or lemon juice.

NUTRITIONAL INFORMATION:

One cup of chopped cooked collards contains 49 calories and supplies several times the the amounts of vitamin K and beta-carotene needed in a day. Collards are also an excellent source of vitamin C and a good source of folate, and a good non-dairy source of calcium.

STORAGE:

General: Collards should be eaten soon after purchase to prevent them from becoming bitter. They are best eaten immediately, but can be stored unwashed in the refrigerator in a plastic bag with a damp paper towel for up to 5 days.