Collards

Collards plant Collards are a cool season vegetable that tolerates both heat and cold, and hence can be grown most of the year in Kansas. However, flavor and quality will be better in the spring and fall than during the heat of summer. Collards are members of the cabbage family, but do not form heads and are grown for their leaves. Packed with vitamins and minerals, they are one of the most popular garden vegetables in the South and are rapidly becoming a delicacy in northern states as well. Para información en español, visite este sitio web.

How to Grow

For spring planting, look for bolt resistant cultivars. Most cultivars are acceptable for planting in the fall. Seeds should be started approximately 8 weeks prior to planting the transplants outdoors. Set transplants in late March to mid-April for a spring crop or in early August for a fall crop. Collards can also be direct-seeded into the garden if desired. Space plants 1½ to 2 feet apart if growing for full sized plants. Collards can become quite large if grown through the summer. If direct seeding, thin the plants as they grow until the desired spacing is achieved.

Sunlight: Collards prefer full sun with some afternoon shade.
Temperature: Collards are a cool season crop despite their reputation for being from the south. Mature plants will tolerate frosts and even mild freezes.
Watering: Like other cole crops, collards have shallow root systems and benefit from consistent moisture throughout the growing season. Provide one to two inches of moisture through watering if not provided by rainfall. A lack of moisture can cause a bitter flavor in the greens.
Soil and Fertilization: Collards may be grown in a variety of soils. Heavier loamy soils will produce the greatest yields. Lighter, well-drained, sandy soils are best for early spring crops. Soils should be well drained, rich in organic matter, and have a pH of 6.0 to 6.5. Leafy vegetables require quick, continuous growth for best quality. Use starter fertilizer when setting plants and provide additional fertilizer in 4 to 6 weeks if the foliage appears to be pale or growth is poor.
Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of collards. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of collard plants can increase the severity of aphid infestations. Flea beetles eat small, round holes in the foliage, resulting in “shothole” damage. Adults are tiny, shiny, black beetles. They possess large hind legs that enable them to jump.
Succession Planting: Plant collard transplants every two weeks to extend the harvest season if you plan to harvest entire plants. If you are only harvesting the young leaves succession planting is not necessary.

Harvest and Storage

collard leaves Collards can be harvested a couple of different ways. The first option is to cut lower leaves close to the stalk, starting with the oldest leaves. Harvest only a few leaves from each plant at a time. This allows the plant to continue producing more leaves as it grows. The entire plant can also be cut at the soil level and the leaves stripped off for use. For the spring crop, flavor is best if you harvest the plants before the weather becomes hot and dry. For the fall crop, the cooler the weather, the better the flavor, until freezing temperatures stop growth. Collards can be frozen but the leaves are only suitable for eating cooked afterward. For information on freezing check out this University of Georgia website.

Recipes

Collard greens grow as a loose bouquet rather than a tight “head” like other cabbages. Packed with vitamins and minerals, they are one of the most popular garden vegetables in the South and are rapidly becoming a delicacy in northern states as well.

Collard Potato Salad with Mustard Dressing

Ingredients

Directions

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and leaves washed and cut into 1-inch pieces
2 Tbs Dijon-style mustard
2 Tbs red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 Tbs thinly sliced scallion (or spring onion)

In a large pot add potatoes and cover them by 2 inches of water. Bring to a boil, and simmer 15 to 20 minutes, or until tender.
Transfer potatoes with a slotted spoon to a colander, reserving the cooking liquid
In the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes.
Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.
In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified.
Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves. Add the bacon, and scallion and toss well.

Recipe source: University of Missouri Extension

Shrimp and Collards Stir Fry

Ingredients

Directions

½ lb. frozen shrimp (shelled), thawed
1 lb. collard greens
1 Tbs. canola oil
1 clove garlic, finely minced
½ tsp. grated fresh ginger
1 ½ Tbs. water
⅛ tsp. salt
1 tsp. sesame oil
4 cups cooked brown rice

Trim the ends off the stems of the greens and separate the leaves. Clean under running water and drain.
Cut stems into 1-inch pieces, and cut the leaves into wide ribbons.
Finely mince garlic and grate fresh ginger.
Add canola oil, sesame oil, and ginger to a cold pan and heat on medium-high heat.
When the herbs become fragrant and just begin to turn brown, add the stems of the collards.
One minute later add the collard leaves and the shrimp.
Toss well to coat with the oil, and cook until stems become tender and the shrimp turns pink, about 3 minutes.

Recipe source: North Carolina State University Extension

Brazilian Style Collards

Ingredients

Directions

11/2 pounds collards, washed and very well dried
3 Tbs olive oil or peanut oil
1 Tbs minced garlic
Salt and black pepper to taste
1/4 to 1/3 cup freshly squeezed lemon juice OR red/white wine vinegar

Chop the greens into fairly small pieces; no dimension should be more than 2 inches.
Meanwhile, heat a 12-inch skillet or wok over high heat until smoking. Add the oil to the skillet, let sit for a few seconds, then toss in the greens and the garlic.
Cook over high heat, stirring almost constantly, until the greens wilt and begin to brown, 3 to 8 minutes.
Season with salt and pepper and add a little lemon juice or vinegar. Taste, adjust seasoning, and serve immediately.

Recipe source: University of Missouri Extension