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Description
The term collard has been used to include many non-heading Brassica oleracea crops.
Cultivation
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.
Culinary use
Collard greens are known as sukuma in Tanzania, Kenya and Uganda. Sukuma is mainly lightly sauteed in oil until tender, flavoured with onions and seasoned with salt, and served either as the main accompaniment or as a side dish with the preferred meat (fish, chicken, beef, or pork).
Pests
The sting nematode Belonolaimus gracilis and the awl nematode, Dolichodorus spp. are both ectoparasites that can injure collard. Root symptoms include, stubby or coarse roots that are dark at the tips. Shoot symptoms include, stunted growth, premature wilting and chlorosis (Nguyen and Smart, 1975).
Growing
When and Where to Plant The collard is a cool-season crop that should be grown during early spring or fall. Direct seed midsummer or early spring. Set transplants out in early spring or late summer. The mature plant will withstand frosts and light to medium freezes.
Preparing
Trim stems and woody pieces, and rinse collards thoroughly to remove any traces of grit. Chop into pieces, as needed, for recipes.
Freezing
Start with the freshest greens you can find—about a handful per serving. Blanch the washed, trimmed greens in a large pot of boiling water for 3 minutes, then immediately immerse in a bowl of ice water. Drain thoroughly and place in freezer-safe storage containers, removing as much air as possible to prevent freezer burn. Freeze immediately.
Top 10 Ways to Enjoy Collard Greens
Meat and Potatoes. Cook sliced potatoes until almost tender. Add chopped collard greens and sliced low-fat turkey sausage. Cook until collard greens are tender and sausage is thoroughly cooked.
Acknowledgments
The authors wish to express appreciation to Chris Gunter, Rachel Herring, Debra Ireland, Issac Lewis, Chantel Lumpkin, Karen Neill, and Linda Brandon for their assistance in preparing this publication.
When to Plant Collard Greens
Collard greens are a cool season vegetable and are often planted in late summer to early autumn for winter harvest in the south. In more northern areas, collards may be planted a little earlier for fall or winter harvest.
How to Grow Collard Greens
The best collard greens growing environment is one with moist, fertile soil. The area chosen for collard greens planting should be in full sun. Plant seeds in rows at least 3 feet (.9 m.) apart, as growing collard greens get large and need room to grow. Thin seedlings to 18 inches (46 cm.) apart for adequate room in the rows.
History and Cultivation
This cole crop was used for centuries before it made its debut in the US.
Propagation
You can grow this green from seed directly in your garden, or in trays to transplant later.
How to Grow Collards
This plant can provide you with hardy, nutritious leaves all season long if regularly harvested.
Best Varieties of Collards
When purchasing seeds, be sure to look for ones that are well suited for your climate.
Plant Uses
With such amazing benefits, why not add this savory green to all of your favorite recipes?
Frequently Asked Questions
Collard greens are a cabbage-family vegetable most often grown for their large blue-green smooth leaves and subtle cabbage-like flavor. Famous for their use in southern cuisine, collard greens are an underrated superfood equivalent to kale.
Final Thoughts
I honestly think kale gets way too much hype compared to collard greens. The gorgeous smooth leaves are so delicious and among the easiest garden vegetables to grow. Plus, there’s never any harm in adding more diversity to your brassica garden plantings.
How to Plant Collard Greens
You can start collard plants from seed or nursery transplants. Start seeds outdoors about two weeks before your last spring frost date or get a head start by sowing seeds indoors, four to six weeks earlier, and planting the seedlings right around your last frost date—these plants can readily handle chilly spring weather.
Collard Green Care
Collard greens prefer to grow in full sun but will tolerate some shade. A shady location may slow bolting in warmer climates.
Varieties
Collards are often grouped by two growing characteristics: those that are loose-leaf and those that form a loose head. Traditional varieties, such as 'Vates' and 'Georgia', form loose, open plants. Some of the newer hybrids, such as 'Morris Heading', grow quickly and curve in on themselves, forming a loose head and a more compact plant.
Harvest
You can harvest leaves as needed or cut the entire plant. If you cut the entire plant while it is still young, the crown should resprout for at least one additional harvest. Harvest leaves while they are smooth and firm; young, tender leaves will be the least bitter.
Propagating
Collards are biennial, so plants will need to be overwintered if you plan to save seed since they will not flower until the second year. After the plants flower, allow the seed pods to dry out until they are very hard and brittle, then collect the pods between paper towels and apply pressure to break the pods and collect the seeds.
Common Pests and Diseases
Collards are affected by the same diseases and pests as other members of the cabbage family, although their tough leaves offer some protection.
Quick Care Guide
You’ll be stocked up on green leafy vegetables while growing collard greens. Source: chipmunk_1
Care
Collard flowers are little bursts of yellow. Source: Open minded in Alabama
Troubleshooting
Collards readily self-seed, but not always as you expect them to pop up. Source: rauljcolon
Frequently Asked Questions
These Georgia Southern collard greens are quite large. Source: James Good
Overview
Culinary use
Collard greens are known as sukuma in Swahilli and are one of the most common vegetables in East Africa. Sukuma is mainly lightly sauteed in oil until tender, flavoured with onions and seasoned with salt, and served either as the main accompaniment or as a side dish with meat or fish. In Congo, Tanzania and Kenya (East Africa), thinly sliced collard greens are the main accompaniment…
Description
The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, the Acephala cultivar group is also used ("without a head" in Greek) referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases. The plant is a biennial where winter frost occurs; some varieties may be perennial in …
Cultivation
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. For best texture, the leaves are picked before they reach their maximum size, at which stage they are thicker and are cooked differently from the new leaves. Age does not affect flavor.
Nutritional information
Raw collard greens are 90% water, 6% carbohydrates, 3% protein, and contain negligible fat (table). Like kale, collard greens contain substantial amounts of vitamin K (388% of the Daily Value, DV) in a 100-gram (3.5 oz) serving. Collard greens are rich sources (20% or more of DV) of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. A 100-gram (3+1⁄2-ounce) reference serving of cooked collard greens provides 137 kilojoules (33 kilocalories) of foo…
Pests
The sting nematode Belonolaimus gracilis and the awl nematode, Dolichodorus spp. are both ectoparasites that can injure collard. Root symptoms include, stubby or coarse roots that are dark at the tips. Shoot symptoms include, stunted growth, premature wilting and chlorosis (Nguyen and Smart, 1975). Another species of the sting worm, Belonolaimus longicaudatus is a pest of collards in Georgia and North Carolina (Robbins and Barker, 1973). B. longicaudatus is devastating to se…
See also
• Collard liquor
External links
• Media related to Brassica oleracea var. viridis at Wikimedia Commons