Collards

September

About

Collard is a green leafy vegetable whose nutritious leaves are cooked as greens. They are closely related to kale and cabbage and could be described as a non-heading cabbage. They originated in the eastern Mediterranean or Asia Minor and have changed little in the thousands of years that man has used them for food. The plant has been popular in Florida for many years. The edible portions of the plant are the dark green leaves born in a rosette fashion. In Florida, the collard thrives over a wide range of growing conditions and can be grown throughout most of the year. However, the quality and taste are better and the plant grows best during the cooler months. The best quality collards are those planted in the fall and harvested during light frost periods of early winter.

Collards are an excellent source of fiber, Vitamins A, C and K, calcium, manganese and folic acid. They are also a good source of Vitamins B2, B3, B6, E, and magnesium.

Planting

Collards do well in home vegetable gardens being tolerant of most well drained soil types but do best when the soil has been pre worked with liberal amounts of compost. They do very well in raised beds. Collard seeds may be sown directly into the soil but best results are obtained by setting out transplants. Rows should be placed 24 to 36 inches apart and the plants at 6-18 inches.

Popular cultivars of collard greens include 'Georgia Southern', 'Vates', 'Morris Heading', 'Blue Max'. Seeds may be obtained locally from Working Food (https://workingfood.org/). Additional seed sources: Southern Exposure Seed Exchange (https://www.southernexposure.com/) and ECHO (https://echonet.org/)

Care

Collards require little care other than ensuring adequate water. The most troublesome pest is the cabbage looper caterpillar (the larva of a small moth) that chews large and small holes in the leaves. They may be controlled by hand picking or by means of the organic pesticide Bacillus thuringiensis (BT). Other diseases include black rot, downy mildew and fungal leaf spot.

Harvest

Collards may be harvested beginning at 6-8 weeks after planting but they will go on for much longer. Either the leaves are harvested leaving the bud to grow new leaves or the entire plant is harvested at one cutting. The freshly harvested leaves should be washed, cooled immediately to 34–40°F, and stored in the refrigerator crisper until used.

References from UF/IFAS:

https://edis.ifas.ufl.edu/publication/MV053 Collards

https://edis.ifas.ufl.edu/publication/HS353

https://edis.ifas.ufl.edu/publication/IG150

Authors

Colin Burrows, UF/IFAS Master Gardener Volunteer, Alachua County

Cynthia Nazario-Leary, UF/IFAS Environmental Horticulture Extension Agent, Alachua County

Store & Cook

If you are looking for a vegetable that is delicious and packed full of nutrients Collard Greens is your go to veggie. Collard greens are low in calories and fat, cholesterol-free and full of Vitamins A, C, K, folate, calcium and fiber. They have a very mild, semi-smoky flavor and are a popular staple in Southern meals.

When shopping for collard greens look for firm, unwilted leaves that are deep green in color with no signs of yellowing or browning. Collard greens should be washed several times in cool water to clean before storing or cooking. If they are not washed well they will have a gritty texture. Store in a plastic vented bag or container with ventilation for up to five days in the refrigerator.

You can steam, boil, braise or sauté collard greens just do not overcook them. Cooking time will vary from 20 minutes to an hour depending on their maturity (toughness). The collard greens will turn bright green when they are done. Do not overcook collard greens or you will smell that unpleasant sulfur smell they emit when overcooked. The nutritional value for 1/2 cup cooked collard greens is: Calories: 10; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 1 g; Protein: 2 g; Sodium: 11 mg.

Collards Greens

Ingredients:

8 ounces bacon, cut into ½” pieces or ½ lb. smoked meat (ham hocks, smoked turkey wings or smoked neck bones)

1 medium halved and thinly sliced Vidalia onion

¼ cup garlic powder or 4 garlic cloves, chopped

1 tablespoon hot red pepper sauce

1 stick butter or 6 tablespoons of olive oil

2 lbs. rinsed & drained, stems removed, leaves cut into ½” strips collards

Cooking Directions:

If you use Smoked Meat follow these steps: Step 1: In a large pot, bring 6 cups chicken broth & 6 cups of water to a boil and add smoked meat, onion, garlic, and hot sauce. Step 2: Reduce heat to medium and cook for 1 hour. Step 3: Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Step 4: Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Step 5: Place greens in pot with meat. Step 6: Cook for 45 to 60 minutes, stirring occasionally. Step 7: When done, taste and adjust seasoning. Step 8: Add the butter or olive oil. ENJOY!

If you use Bacon follow these steps:

Step 1: Cook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Step 2: Add the onion, garlic powder, pepper sauce and butter or olive oil and cook until the onion is tender, about 5 minutes more. Step 3: Add the 2 cups chicken broth or water and simmer for 10 minutes. Step 4: Add the collards and cook until very soft, about 20 minutes. Step 5: Season with salt and hot sauce, to taste. Step 6: Transfer the greens to a serving bowl and serve with favorite dish as a side.