Collard Greens

[Guest guest]

Wikipedia has a little to contribute:

 

http://en.wikipedia.org/wiki/Collard_greens

 

You might want to follow the external links

at the bottom of the page too for more info.

 

 

Hope this helps,

-Erin

http://www.zenpawn.com/vegblog

 

 

, " harry.baggins "

<harry.baggins wrote:

>

> I am trying to find out more about Collard Greens.

> Is there a botanical name or is Collard a sort of

> slang term for the Brassica family. I have tried

> a couple of nurseries here (Oz) but nobody knows

> what they are.

>

> Regards,

> Harry

>

[Guest guest]

Greetings Harry -

 

Collard Greens (Brssica oleracea var. acephala) is a member of the

Cabbage family. is grown extensively in the south of the US - and other

places, it is easy to cultivate, very hardy- extremely resistant to hot

and cold temps, and has a great flavor when cooked. It has been

described as a non-heading cabbage, resembling the tall kales in growth.

Collards require full sun, they can withstand drought conditions better

than cabbage - they do require ample moisture though to flourish.As

well as well worked, fertile soil, and shallow cultivation is best. We

harvest the whole palnt when young and then the tender leaves, afterthe

plants establish, and get older the larger leaves become tough -

harvest the small tender leaves often for an extended season as well,

and you can sow again in early fall for a winter crop. It is also high

in vitamins C and A

 

It's biggest pest is the cabbage worm, which are easy to control

through hand picking and a little organic pepper spray (crushed hot

pepper in water solution with a few drops of dish soap - email if you

want more specifics on the spray). Some of the varieties we have grown

in the past and continue to grown include; Georgia, Louisiana Sweet and

Vates.

 

We slowly braze them in a large covered skillet with some EVOO and

sliced onions - it takes about an hour or more to cook them down

(SLOWLY) - and the longer you take to braze the better the flavor -

also, they are great hot, BUT even better cold the next day! So make an

extra large batch...because once you've tried them you'll be hooked and

want leftovers! lol We're always looking for the cold collards the next

day after - absolutely delicious. Hope this helps you Harry, any other

questions just ask... Collards rule! namaste' doc

 

, " harry.baggins "

<harry.baggins wrote:

>

> I am trying to find out more about Collard Greens.

> Is there a botanical name or is Collard a sort of

> slang term for the Brassica family. I have tried

> a couple of nurseries here (Oz) but nobody knows

> what they are.

>

> Regards,

> Harry

>

[Guest guest]

I never saw collard when i lived in Oz either. I see you got an

answer on the latin name, I would simply mail order the seeds from the

USA. This is what I did when I lived there, but not with collards, i

ordered a bunch of pepper seeds and tomatillo seeds, they did not have

all the pepper varieties that I like and no tomatillos. Collards are

easy to grow, we have done well growing them. As far as eating them,

some varieties are more bitter than kale, so i find kale easier to

use. They are pretty interchangeable with kale in most recipes.

 

, " harry.baggins "

<harry.baggins wrote:

>

> I am trying to find out more about Collard Greens.

> Is there a botanical name or is Collard a sort of

> slang term for the Brassica family. I have tried

> a couple of nurseries here (Oz) but nobody knows

> what they are.

>

> Regards,

> Harry

>

[Guest guest]

Harry, you can check here for all info about collards.

 

http://en.wikipedia.org/wiki/Collard_greens

 

As for cooking them, the way I enjoy them is very young leaves (the

more mature they get the tougher the stem gets -- unless you like that

or want to spend the time stripping the leaves from the stems) boiled

with minced garlic and a bit of olive oil. Collards, cornbread, sliced

tomatoes and black eyed peas...yum, yum, yum..the Alabama supper of

champions.

 

, " harry.baggins "

<harry.baggins wrote:

>

> I am trying to find out more about Collard Greens.

> Is there a botanical name or is Collard a sort of

> slang term for the Brassica family. I have tried

> a couple of nurseries here (Oz) but nobody knows

> what they are.

>

> Regards,

> Harry

>

[Guest guest]

I've eaten purple kale and it is fine.

 

GB

 

, " harry.baggins "

<harry.baggins wrote:

>

> Thanks for all the help. The botanical name helped a lot, James.

Some

> of the Brassicas grow here so I should be able to get seeds if I

hunt

> around a bit.

>

> We have Kale here but you don't see a lot of it about, Jaynie. We

have

> mostly the coloured varieties but not sure if those are edible. I

don't

> want to import seeds as the cost of permits etc would make it a

bit

> costly.

>

> Thanks to everyone else who offered suggestions.

>

> Harry

>

[Guest guest]

GB,

 

Thanks. I've seen the colourful stuff and wasn't sure if it was edible

or not.

 

I have found a seed specialist is Australia where I can get three types

of Collard. I have ordered them and they should be here in a few days.

They have Kale seeds too, and some of the Asian greens.

 

Harry

 

 

, " Guru K " <greatyoga wrote:

>

> I've eaten purple kale and it is fine.

>

> GB

>

[Guest guest]

I would so love to try Susan’s Spicy Collards and Black-eyed Pea Soup — I’ve got all the ingredients on hand except collard greens! I can’t find them in Australia.

 

One thing we do have heaps of is something they call silverbeet. Silverbeet is more popular than English spinach in Australia and in fact many Aussies call it spinach, but I believe it's the same as what's called Chard or Swiss Chard in other countries. Do you think that would work as a substitute for collard greens?

 

Anna

[Guest guest]

Coop wrote:

> Collard Greens I would so love to try Susan’s Spicy Collards and

> Black-eyed Pea Soup — I’ve got all the ingredients on hand except

> collard greens! I can’t find them in Australia.

>

> One thing we do have heaps of is something they call silverbeet.

> Silverbeet is more popular than English spinach in Australia and in

> fact many Aussies call it spinach, but I believe it's the same as

> what's called Chard or Swiss Chard in other countries. Do you think

> that would work as a substitute for collard greens?

 

I think so. I think any green with a bit of bitterness would work in a

pinch. But we won't know until you try it, and then you have to report

back. That's the rule. ;-)

 

Serene

[Guest guest]

Deal! I've been wanting to use up those black-eyed peas (another thing that

was tough to find in Australia, and when I did find them, they call them

black eye beans here).

 

 

On 24/5/08 2:01 PM, " Serene " <serene-lists wrote:

 

> Coop wrote:

>> Collard Greens I would so love to try Susan¹s Spicy Collards and

>> Black-eyed Pea Soup ‹ I¹ve got all the ingredients on hand except

>> collard greens! I can¹t find them in Australia.

>>

>> One thing we do have heaps of is something they call silverbeet.

>> Silverbeet is more popular than English spinach in Australia and in

>> fact many Aussies call it spinach, but I believe it's the same as

>> what's called Chard or Swiss Chard in other countries. Do you think

>> that would work as a substitute for collard greens?

>

> I think so. I think any green with a bit of bitterness would work in a

> pinch. But we won't know until you try it, and then you have to report

> back. That's the rule. ;-)

>

> Serene

>

>

> ---

>

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