Where do collard greens come from in the world?
It is particularly popular in the winter, stewed with smoked mutton ( kaštradina) or cured pork, root vegetables and potatoes. Known in Turkey as kara lahana (“dark cabbage”), it is a staple in the Black Sea area. Collard greens are a staple vegetable in Southern U.S. cuisine.
What kind of collard greens have yellow leaves?
In the Appalachian region of the Southern United States, cabbage collards, characterized by yellow-green leaves and a partially heading structure are more popular than the dark-green non-heading types in the coastal South.
How long can collard greens be stored in the refrigerator?
Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%). In domestic refrigerators, fresh collard leaves can be stored for about three days. Once cooked, they can be frozen and stored for greater lengths of time.
When did the ancient Greeks eat collard greens?
Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of collard greens, as well as kale.
When to start collard greens in the garden?
Collards can be started from transplants or from seeds sown directly in the garden. Transplants usually are used for the spring crop. They add 4 to 5 weeks to the growing season because they can be grown indoors before the weather is warm enough to plant the seeds outside.
Are there any collard greens that do not have heads?
Although they are a member of the cabbage family, collards do not form heads. They are grown for their leaves. Collards tolerate more heat and cold than most other vegetables grown in Texas.
Why are collard greens considered a superfood?
Collards are known as a superfood because, just like kale, collard greens are one of the most nutrient-filled foods. Eating collards is a great way to load up on vitamins and minerals. Collard greens can activate your immune system, which in turn, can help fight inflammation in your body.
What makes chef Greg’s southern collard greens so good?
Chef Greg focuses on using only ingredients that support our community. They say it’s a philosophy that stems from a Mediterranean way of living; to cook with simple ingredients that are in-season, available, and affordable. Their goal is to take food the shortest distance from the farm to the table.