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Collard Greens

Facts:

Collards greens are vegetables that are members of the cabbage family and is a cool-season vegetable green. It can tolerate quite cold weather in the late fall.

It is very important not to overcook collard greens. Like other cruciferous vegetables, overcooked collard greens will begin to emit the unpleasant sulfur smell. The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables.

Collards are tastier and more nutritious in the cold months, after the first frost.

Collard greens are an excellent source of vitamin K, vitamin A, vitamin C, manganese, folate, calcium, and dietary fiber. In addition, collard greens are a very good source of magnesium, iron, vitamin B2 and vitamin B6. They are a good source of vitamin E, protein, omega-3 fatty acids, potassium, vitamin B1, vitamin B5, niacin, zinc, and phosphorus.

Prep Tips:

To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices, then cross cut. Cut the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities. Cook as per recipe.

Storage Tips:

Roll leaves of the bunch together and store (all the bunch) in plactic grocery bag up to 10 days.

Harvest Season:

April - Greenhouse
October - December outdoors

Farm Recipe:

Shepherd's Pie-Collards Style

1 bunch collards, sliced and then chopped fine
1/2 lb bacon, chopped uncooked * optional
1 med onion, chopped
3 cloves garlic, sliced
2 Cups thinly sliced carrots
1/4 C sesame oil
4 C mashed gold potatoes
2 C shredded cheddar cheese
Salt & Pepper to taste
2 T tamari sauce –this is naturally fermented soy sauce, great flavor

Heat the sesame oil in a large skillet, add bacon (optional,) onions, garlic, carrots, stir and cook till translucent.
Add collards all at once and stir to coat.
Add 2 T water to steam and cover on med heat for 5 minutes, stirring occasionally.
When collards are fully softened, add the tamari sauce, and stir.
Place this mix in a 9x13 glass lasagna pan.
Top with mashed potatoes, and top with cheese.
Bake at 375 degrees for about 45 minutes.
This is so tasty. May use with different greens.....

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