Collard

Also known as tree-cabbage or nonheading cabbage, is a cool-season vegetable green that is rich in vitamins and minerals. It grows better in warm weather and can tolerate more cold weather in the late fall than any other member of the cabbage family. Although collard is a popular substitute for cabbage in the Deep South, it can also be grown in northern areas because it is frost tolerant. Hybrid varieties recently have been introduced, bringing hybrid uniformity and vigor to collards.
All green parts of the plant are edible and may be harvested at any time during the growing season. Plants grown 6 inches apart can be cut at ground level when they reach 6 to 10 inches in height. Plants left at wider spacing should be harvested by picking the larger leaves when the plants are 10 to 12 inches tall. This harvesting method allows the younger leaves to continually develop for later use.

Some gardeners prefer the young, tender leaves and cut the inner rosette of young growth. This \"loose head\" may be blanched by tying the outer leaves together to keep out Collards, also known as collard greens, are a member of the cabbage family. Collard greens have always enjoyed grand popularity in the southern states and lately it\'s popularity has grown throughout the nation. Collards grow from a main stalk with leaves that grow outward on inedible stems. The smooth, green firm leaves should be picked from the bottom of the stalk, as the stalk will continue to produce greens well into late fall. Pick clusters of lower leaves before they are full-sized, tough and woody.

Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves. Swish through several changes of cold water.

Collards are fibrous, tough, mild-flavored greens that require long cooking. Hiding under the green chlorophyll pigment is an excellent source of beta carotene and some vitamin C and calcium. The darker the leaf the more beta carotene provided. Like broccoli and cabbage, the antioxidants and phytochemicals in collards may help to reduce the risk of some forms of cancer and heart disease. Collards contain very small amounts of fat and
Wash collard greens in several changes of cool water to remove all dirt and grit. Remove the tough stems and central vein as well. Collard greens are tough and depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time. The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced.