Collar Greens

COLLARD GREENS

From the beginning of recorded human history our ancestors have been
eating wild cabbages., first by foraging and then by farming.

Most Americans associate collard greens with the south where they are very popular.  There are annual festivals in cities like Atlanta and Savannah.  Collard greens are the official state vegetable of South Carolina. It's impossible to imagine southern cuisine without collards, grits or barbecue.

Research indicates that collards originated from wild cabbages found in Asia where it was consumed by humans before recorded time. 

From Asia it spread to Europe where it was grown by the Greeks and Romans in home gardens and eventually became established throughout Europe. 

Today collard greens are eaten around the world. In Brazil they are eaten  as a side vegetable to
the national dish 'Feijoada completa,  pork and bean stew.

Early European settlers brought collards to 
America by ship. 
After their arrival, African slaves added their own cooking styles which has become an important part of our traditional American cuisine today.

Nowadays, collard greens are widely consumed worldwide in many counties, including India and Brazil, where it is an important ingredient in national dishes. Collards are included in New Year's celebrations and eaten for good luck.

Often stewed and served as a side dish, many people over cook collars reducing
 the beneficial vitamins & minerals 

Collard greens are a leafy vegetable from the same family as cabbage and broccoli. Collards are a cool season vegetable that when planted in September can be harvested into early winter. Resistant to frost, they are one of the first crops that can also be planted in early spring, two to four weeks before the last frost. Many people claim that frost helps increase the flavor of this vegetable.

Closely related to kale, collard greens require similar care. A moist soil, rich with compost that is not permitted to dry out and receives full sun. When started from seed in late August or September, follow the directions on the label for basic care of your seedlings. Collards require one inch of water a week. They are light feeders and when planted in soil enriched with compost do not require additional fertilizer. 

Collars are closely related to Kale which has gained more popularity
recently than collars, being served in the finest restaurants in America.

Collard greens are considered a 'super-food' with impressive health benefits. They are known to purify the liver and eliminate toxins from the body. They supply vitamins and minerals that have many positive effects on the body. They even supply antioxidants which offset early aging, promote hair growth, and help prevent disease such as diabetes.

Too numerous to write here, more information on the health benefits of collard greens can be found online and are well worth researching. Sadly many people over boil these think greens which leaches most of the nutrients out.

I myself have never grown or cooked collars, but I am  able to
enjoys great collards from one of the most famous restaurants in New York City.

Other 'cole' crops (cold weather crops) that can be planted now include cabbage, broccoli, Brussels sprouts, cauliflower and kale.

  

Happy Gardening,                                            James