collards

Collards, or collard greens, are a leafy vegetable Brassica oleracea var. acephala. They are a non-heading member of the cabbage family, related to kale and mustard greens. The leaves are broad and sturdy, typically blue-green to dark green, with a smooth to slightly crinkled texture.

They are grown as cool-season crops in temperate regions and as year-round crops in mild climates. Preferring fertile, well-drained soil and full sun, collards tolerate heat better than some greens but prefer steady moisture. They can be harvested from the outer leaves inward, with lower leaves harvested first.

Popular cultivars include Vates and Georgia Southern, which produce large, tolerant leaves suitable for cooking. Collards are a vigorous biennial grown as annuals in most regions. In milder winters they can overwinter and regrow. They are susceptible to common brassica pests and diseases when grown in crowded conditions.

Nutritionally, collards are high in vitamins A, C, and K and provide calcium and dietary fiber while being low in calories. In cooking, they are commonly simmered, braised, or sautéed with aromatics and sometimes pork, giving a tender, flavorful green used in Southern, African, and Caribbean cuisines. Raw leaves are bitterer and less common in salads.

Storage is best with refrigeration in a perforated plastic bag; use within a week. Freeze after blanching for longer storage. Collards have a long history in many cultures and remain a staple in home gardens and commercial production in warm and temperate regions.