Collard Greens

Collard greens is a nutritious and savory leafy green vegetable that has been enjoyed in many parts of the world for centuries. It is an important part of many traditional dishes, yet remains underappreciated. In this blog post, we’ll explore how collard greens are created, farmed, and prepared until it reaches our dinner plate.

What are collard greens?

Collard greens, also known as coleworts, are members of the Brassicaceae family, and closely related to cabbage, Brussels sprouts, and kale. They are are a delicate, mild-flavored cruciferous vegetable, and are available fresh, frozen and canned. The leaves are glossy and deep green in color and consist of two large, fan-shaped leaves rolled together. The flavor is slightly bitter and earthy and much milder than kale and turnip greens.

Where do collard greens come from?

Collard greens were first cultivated thousands of years ago in the Mediterranean region and Asia. They are now found throughout the world, but are especially popular in the southern United States. In the south, collards are frequently boiled with seasonings like salt pork and served before dinner.

How is collard greens grown?

Growing collard greens requires full sun and well-drained, fertile soil. It is often grown as a winter crop since some varieties are more cold hardy than others. The seed beds are usually prepared with organic matter such as well-rotted manure and compost, then the seeds are sown in the beds. It takes about 3-4 weeks for the collards to emerge from the soil.

When the seedlings reach three to four inches tall, they are thinned to give them room to grow. The soil should be moist, but not soggy so as not to encourage diseases. After two or three weeks, collard greens can be harvested. The plants should be cut near the base of the stem, just above ground level, so that the plant can regrow.

When it comes to harvesting, there are two methods used: one involves cutting the leaves off the stem one at a time, while the other involves cutting the stem at the base. The former method results in individual leaves that can be cooked quickly, while the latter preserves the stem in an intact form and can be cooked with more flavor-packed ingredients.

What nutrients does collard greens have?

Collard greens are a powerhouse of nutrition, providing a wide array of essential vitamins and minerals. They are a good source of folate, calcium, iron, dietary fiber, and vitamins A and E. They also provide some protein, making them a great plant-based source of nourishment. In addition to the nutrients, collards are packed with antioxidants, including kaempferol, quercetin and ferulic acid, which help protect against chronic disease.

How do collard greens get to our dinner plate?

The journey of collard greens from seed to plate requires the work of farmers and food processors. Once harvested, the collards are taken to a processing facility, where they are washed, trimmed, and inspected for defects. From there, the collards can be sold fresh, frozen, or canned.

If sold as a fresh product, collards are stored in temperature controlled warehouses, then loaded onto trucks and transported to grocery stores, farmers’ markets and other outlets. The collards may also be canned or frozen for longer-term storage and transportation. When canned, the greens are cooked in a salty brine and sealed in airtight cans. When frozen, the greens are blanched and then frozen in a vacuum-sealed package.

In either form, collards can last up to one year in storage, depending on the conditions they were stored in. Eventually, they make their way to our dinner plates, ready to be cooked.

How to prepare collard greens

Collard greens can be cooked in a variety of ways, including steaming, boiling, simmering, sautéing, and roasting. One of the most popular methods is to cook the greens with smoked ham hocks, bacon, or turkey. This gives the greens a smoky, savory flavor. The traditional cooking method involves simmering the collards in a pot with liquid such as chicken broth, water, vinegar, or even beer. Addition of seasonings, like garlic and onions, will enhance the flavor.

Collards are usually cooked for about an hour until they are tender. Serve with sides such as cornbread and black-eyed peas for an authentic southern feast.

Conclusion

Collard greens are a nutritious, savory vegetable and an integral part of many traditional dishes. Throughout their journey from seed to plate, collards are harvested, processed, stored, and transported before they make their way to our dinner tables. With some creativity, they can offer delicious, flavorful meals to enjoy at home.