Soil-Grown Collard

Collard (Greens) is a leafy vegetable known for their large, dark green leaves and tough stems. They belong to the Brassica family, making them closely related to kale, broccoli, Brussels sprouts, and cabbage. The scientific name for collard is Brassica oleracea var. viridis.

Characteristics:

• Leaves: Collards have broad, smooth, and durable leaves that can grow quite large. The leaves are a deep green color, indicating a high concentration of vitamins and minerals.
• Taste: The taste of collard is slightly bitter when raw but becomes milder and more earthy when cooked. Cooking collard for a longer period tends to reduce their bitterness and bring out a slightly sweet flavor.
• Texture: The leaves are thicker and tougher than many other leafy greens, which is why they are often cooked rather than eaten raw. The stems are fibrous and are usually removed before cooking.

Nutritional Value:

Collard is highly nutritious, low in calories, and packed with vitamins and minerals. They are particularly rich in vitamins A, C, and K, as well as calcium, iron, and fiber. Collard also contains antioxidants and compounds that may offer health benefits, including anti-inflammatory effects and support for detoxification processes.

Culinary Uses:

• Cooking Methods: Collard can be prepared in various ways, including steaming, boiling, sautéing, and braising. They are commonly slow-cooked with ham hocks, smoked turkey, or other meats in Southern U.S. cuisine, which adds flavor and tenderizes the leaves.
• Dishes: In addition to traditional Southern dishes, collard is used in soups, stews, and side dishes. They can also be lightly sautéed with garlic and olive oil for a simple, healthy side.
• Global Cuisine: While collard is a staple in Southern U.S. cooking, they are also used in various cuisines around the world, including Brazilian, Portuguese, and East African cooking.

Cultivation:

Collard is a cool-season crop that can tolerate frost, which can actually enhance their flavor by reducing bitterness. They are grown in many parts of the world and can be harvested multiple times throughout the growing season by picking the outer leaves, allowing the plant to continue producing.

In summary, collard is a versatile and nutritious vegetable with a rich cultural and culinary history. Their robust leaves and hearty flavor make them a favorite in a variety of dishes, celebrated for both their taste and nutritional benefits.

Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.