by Robert Leavitt
Collards are in the cabbage family. They could be called a a "non-head" forming cabbage as the leaves are loose. Anyone who has ever visited or lived in the Southern United States knows what a wonderful treat these leafy greens can be.
Collards were grown by the ancient Greeks and Romans, though they were consumed a bit differently than we do today. It was not common to eat the leaf, they preferred the stalks of the plants Collards have been mentioned in writings by Confucius as far back as 497 BCE and are believed to have originated Asia Minor and the Mediterranean area. No one is exactly sure though. It is agreed however that the plant has remained unchanged for the past 2000 years.
Collards were introduced into Europe by the Romans and they were considered to be a "poorer class" vegetable. Some would say that they are still considered the same today, due to their low costs, however they are now consumed by a large portion of the world! They were taken to the new world and grown all throughout the south and in the British Isles.
The slaves that were brought from Africa into the United States often were only allowed to eat the "leftovers" of certain animals. These were mixed with the collards to give them a unique flavor. Mostly pork scraps were used, and they quickly made it to the masters tables.
The VATES variety gets it's name from the Virgina Truck Experiment Station, which did extensive research on collards from 1909-1960's. The name is an acronym, with an A added to make it pronounceable. There are several strains of Collards today, and we grow about 10 of them in the United States.
Collards are typically a "cold weather" crop, however it can be produced year round. They don't like full summer sun, but do well in the shade during summer months. Collard enthusiasts argue that a good frost is needed to bring out the "sweetness" in the vegetable. That's why the winter crop is preferred over the summer.
You can find them all year in your grocery store, but once you have grown them yourself, I think you will agree that they are the most delicious when fresh. They should be planted in the early spring and late summer. You can harvest this year round as long as you don't take more than 25% of the plant. You don't want to shock it and kill it, but typically the largest leaves will be selected leaving the younger to develop after you pick them.
Always wash them thoroughly to avoid any dirt or bugs in your greens!
The healthiest way to eat the green is to steam it. Simply place enough water to cover the bottom of the pan, and add coarsely chopped greens to it. Bring it to a boil, then quickly reduce the temperature and allow to simmer for 5-7 minutes. Stir them while simmering. Cooked Collards are more nutrious than raw collards.
Nutrition Facts
Serving Size 1 cup of fresh cooked collards
Amount Per Serving
Calories from Fat 27
Calories 56
% Daily Values*
Total Fat 2.98g 5%
Saturated Fat 0.532g 3%
Polyunsaturated Fat 0.96g
Monounsaturated Fat 1.221g
Cholesterol 0mg 0%
Sodium 358mg 15%
Potassium 150mg
Total Carbohydrate 6.4g 2%
Dietary Fiber 3.6g 14%
Sugars 0.52g
Protein 2.73g
Vitamin A 0% Vitamin C 39%
Calcium 18% Iron 8%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
Remember that adding oil, animal fat or any other vegetables, meats, etc... will alter the nutritional value of the greens!
You can learn more about Robert Leavitt on his Google Plus page.
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