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Collards are a summer staple
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Your mother was right in that for really, truly good health you have to eat your greens. Now when we hear the word greens, we Northerners tend to think spinach or lettuce or something of the like. However, those of us locally with Southern roots have always known of the hearty flavor and subtle nuances of texture that collard greens bring to the table. Now, as America embraces her various culinary roots via networks such as the Food Network, collards are beginning to get and keep the public’s attention.
Considered by some to be primitive kale, Collards are a member of the cabbage family, genus Brassica, the same as broccoli and brussel sprouts. It’s a late season plant that can tolerate temperatures of 20 degrees Fahrenheit. A descendant of European wild cabbage collards grow from 2 to 3 feet in height producing large, waxy green leaves on stems. The leaves are the edible portion. Collards prefer a soil with a somewhat neutral pH, of 6.5 to 7.5. Common varieties include Vates, Blue Max, Georgia LS and Georgia Southern. Seedlings are harvested between 85 to 95 days while transplants are done in 75 to 85 days. Collards can be cooked in a variety of ways. Young tender greens can be sautéed in olive oil with some garlic and basil or older leaves can be simmered to a tender, al dente state imbibed with the flavors of smoked ham or turkey, cayenne peppers and balsamic vinegar. Many have come to regard collards to be as versatile a dish in the kitchen as they are an easy vegetable to grow in the garden.
Usually gardeners have to be wary of the effect frost has on what they plant. Even if their crop comes to harvest, frost can almost, always adversely affect both taste and texture. It’s not often that you run into a plant that actually loves the frost and whose properties are enhanced by it. Collard greens are that elusive vegetable. They're made sweeter with a touch of cold. They are also a vegetable that can be planted in late summer for early fall harvest. It’s not unusual for collards to continue to produce up till the first hard frost, well into November. If the urban gardener hasn’t done so, it’s not too late for them to start a crop to harvest in time for holiday (Thanksgiving) meals..jpg)
Once spring arrives and the growing season begins, you’ll find an abundance of small vegetable plants for transplanting. Early in the season when the choice of transplants is large and varied, collards will usually be amongst the vegetable varieties to choose from, particularly in urban areas. Plant collard transplants in well cultivated, loamy sandy soil with a huge addition of organic matter. Soil should be cultivated to a depth of at least 15” since collard roots can run deep. Once planted, mulch well to keep the soil moist. Water deeply every few days, or more as temperatures rise. Fertilize with a nutrient solution at time of planting and every two weeks after. Weed the garden bed frequently and be on guard for pests. Collards are susceptible to the same menaces that harass the rest of the cabbage family; cabbage worms, aphids and harlequin bugs. Each can be treated with chemicals. Instead, treat with an insecticidal soap at first sign of infestation. An even better approach would be an ounce of prevention. Help your plants fight pests and disease by giving them as healthy a start as possible.
If starting from seed this time of the season, sow them directly into the garden bed. As with transplants, cultivate the soil to a depth of 15”. Sow them 1” deep and 3” apart. Once seedlings reach a height of 3” begin to thin them out. Small, thinned plants can be used as baby greens or transplanted in other parts of the garden or into a container. Each plant should be 18” apart. The soil should have an abundance of organic matter, be of a neutral pH with good drainage properties. Be sure to mulch seedlings with compost (if available) to keep their soil moist. Fertilize using a nutrient solution at the time of sowing. Take care to use a gentle stream to prevent seeds from washing away. Fertilize every two weeks afterwards. Harvest your crop by picking leaves from the bottom up, the older, larger ones first. Leaves are ready for harvest when they are at least 6” to 8” across. Leaves can be harvested individually as needed or the entire plant can be harvested by cutting at the base.
Granted not as easy to prepare in the kitchen as they are to grow in the garden, over the years collards have gotten something of a bad rep. Shouts of either that they come out way too bitter or way too tough prevents many of us from attempting to see what all the hubbub is about. Collards are your friend and should be approached as such. They are a major source of dietary fiber, full of numerous vitamins and minerals and compounds that are known to be cancer inhibitors. Cooking them should be approached from a standpoint of simple is best. Use simple ingredients with simple cooking technique. As an example, here’s a simple recipe to try:
For Real Southern Greens
3 pounds collard greens; rolled and sliced
2 cups broth or stock; chicken, beef or vegetable
½ medium onion; diced
1 teaspoon onion powder
1 tablespoon minced garlic
1 teaspoon garlic powder
2-3 smoked turkey tails
1 tablespoon balsamic vinegar (to taste)
1 teaspoon red pepper flakes (to taste)
Harvest greens (leaves) and remove most of stalks, especially from larger leaves; Layer leaves one on top of the other, larger leaves on the bottom; Rolls leaves together; Slice in strips of ¼ to 1/8 inches wide; Wash greens by submerging in full sink of salted water (about ½ tablespoon salt in full sink) at least once (twice or more if crop is dusty); Rinse and drain well; Bring broth/stock and balsamic vinegar to a boil; Add onion, garlic, pepper flakes and turkey tails and return to a boil; Add greens to pot, stirring to coat with stock mixture; Reduce to low simmer; Cook for about 90 minutes or until tender.
Bouillon can be used in place of broth or stock. If done, omit salt later. Smoked ham hocks or ham shanks can be substituted for the turkey tails for a more substantial, stand alone type of fare. Additional balsamic vinegar and red pepper flakes can be added according to individual tastes. Remove turkey tails once dish is done.
As the growing season comes to a close and almost all of your other plants have stopped producing, your seasons’ collards will still be going strong. As was stated earlier, don’t be surprised to find your late seasons’ collards on your holiday table. They’re easy to grow and easy to cook, with some practice. In short and again, collards are your friend. If they’re not already they should quickly become a regular staple in your summer garden.
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