Collard Greens
They Are Very Good For You!
Collard greens belong to the same Brassica grouping as cauliflower, kale, broccoli, cabbage, etc. All contain abundant levels of anti-cancer agents and antioxidants. They are also known as the cabbage plant. Unlike cabbages, however, they do not develop solid heads but have thick loose leaves that could reach up to two feet long and one-and-one-half feet wide. Although collar greens are grown for their edible leaves, they are also used as ornamental plants in many parts of the world. Collard greens are excellent plants for fall and winter gardening.

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Container Collard Greens
A half-barrel container will work very well for collard greens. The container should be at least two feet high and have adequate drainage holes. If necessary, add drainage holes along the container's sides about half an inch from the bottom, or in the bottom. Place a screen mesh fitting the bottom of the container, and add an inch of coarse gravel before the potting mix. For more information, check the container vegetable gardening section of this website.

Harvesting the Collard Greens
When the plants are about a foot tall, you can start harvesting the outer leaves. This is approximately a month after cultivation. If you want to continue harvesting, leave alone the inner three layers. You can also wait to harvest at the end of the growing season, but the outer leaves will then be too tough for table food. Collard greens are known to produce all winter long in locations that have only light frost. The light frost makes collard greens taste their best. If you want to harvest them and the weather is warm, you will find the collard greens more flavorful if you store them first in the refrigerator for at least two days. Wrap the collard greens in moist (not damp) paper towels and store in a sealed plastic bag in the vegetable compartment.


Preserving Collard Greens
  • Collard Greens can be eaten fresh or cooked. If you have more collard greens than you could use for table food, freeze them. Like many vegetables, you will need to blanch collard greens.
  • Do not blanch more than one pound at a time. (Ensure that you have five quarts of water and that there is a rolling boil before you blanch the next batch.)
  • Fill a large pot with 5 quarts of water. Bring to a rolling boil. Do not blanch more than one pound of collard greens at a time.
  • While waiting for the boil, wash the collard greens very well. Trim stem ends. You can leave them whole, or you can cut them in pieces as you desire.
  • Add collard greens to the boiling water, cover with a tight-fitting lid, and blanch for three to four minutes.
  • At the end of the blanching period, drain the collard greens and place in a prepared container  filled with five quarts of ice water. Leave for three to four minutes. (You should leave your collards in the ice water the same length of time as blanching time.) You can also use cold tap water for the cooling period. However, ice water is best.
  • Drain well. Place in a freezer plastic bag that you have previously labeled with the date of processing. Let out the  excess air and seal. Freeze.
Properly frozen collard greens can last from 8 – 12 months in the freezer.

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