Top 10 Ways to Enjoy Collard Greens2 Sources • Meat and Potatoes. Cook sliced potatoes until almost 1. NC State Extension Gardening portal. http://gardening. tender. Add chopped collard greens and sliced low-fat ces.ncsu.edu. turkey sausage. Cook until collard greens are tender and 2. Fruits & Veggies—More Matters®. Accessed May sausage is thoroughly cooked. 2015. http://www.fruitsandveggiesmorematters.org. • A Gourmet Brunch. For an open-faced sandwich Acknowledgments Prepared by that’s perfect for brunch, place steamed collard greens Extension Master Gardener Volunteers, over freshly baked whole wheat bread and top with The authors wish to express appreciation to Chris Gunter, Guilford County prosciutto. Rachel Herring, Debra Ireland, Issac Lewis, Chantel ©/Bigstock.com. Lumpkin, and Karen Neill for their assistance in preparing Linda G. Brandon, Extension Master Gardener Volunteer, • Greens and Okra. Combine these two traditional this publication. Guilford County COLLARD GREENS southern ingredients in a saucepan with olive oil, Jeannie Leonard, Family Consumer Science Agent, chili peppers, onions, and lemon in the Greens and Collard greens grow as a loose bouquet rather than Davidson County Okra recipe. a tight “head” like other cabbages. Packed with • Add More A. For a sweet dish packed with vitamin A, Nutrition Facts Lucy K. Bradley, Associate Professor and Extension vitamins and minerals, they are one of the most Serving Size 2 cups chopped (72g) stir-fry collard greens with fresh tomatoes, sun-dried Servings Per Container Specialist, Department of Horticultural Science, popular garden vegetables in the South and are tomatoes, and roasted red peppers. Amount Per Serving North Carolina State University rapidly becoming a delicacy in northern states as • Sizzle ‘em. Collard greens are a great addition to any Calories 20 Calories from Fat 5 well. stir-fry. Try them in place of bok choy with garlic, shrimp, % Daily Value* ginger, sesame oil, and brown rice. Total Fat 0g 0% Growing1 Saturated Fat 0g 0% Published by • Green Eggs and…Greens. Try making your own Trans Fat 0g 0% When and Where to Plant version of the novelty dish by serving stir-fried greens Cholesterol 0mg 0% North Carolina Cooperative Extension Service The collard is a cool-season crop that should be grown Sodium 15mg 1% with fried eggs, mix greens into scrambled eggs, or fold during early spring or fall. Direct seed midsummer or early Total Carbohydrate 4g 1% them into an omelet. Dietary Fiber 3g 12% spring. Set transplants out in early spring or late summer. • Lose the Lettuce. Use collard greens instead of Sugars 0g The mature plant will withstand frosts and light to medium lettuce. Try it as a fresh salad base, on tacos, in wraps, Protein 2g freezes. or on top of sandwiches. Vitamin A 100% • Vitamin C 40% Calcium 10% • Iron 0% How to Plant • The Classic. For a quick side dish, mix collard greens *Percent Daily Values are based on a 2,000 Precision seeders reduce seed use by 40 to 70 percent calorie diet. Your daily values may be higher or with chicken broth, garlic, and salt in a saucepan. Let lower depending on your calorie needs: and produce more uniform stands that require little greens simmer on low heat until ready to serve. Calories: 2,000 2,500 Total Fat Less than 65g 80g thinning and are better weed competitors. Uniform stands Saturated Fat Less than 20g 25g Noodles n’ Greens. Add chopped collard greens when Cholesterol Less than 300mg 300mg • Sodium Less than 2,400mg 2,400mg are easier to grow and harvest. Place seed in moist soil Total Carbohydrate 300g 375g pasta is about 5 minutes from being done. Season with DietaryFiber 25g 30g usually ½ to ¾ inch deep, but never deeper than 1 inch. If Calories per gram: a small amount of sesame oil, sesame seeds, and salt. Fat 9 • Carbohydrate 4 • Protein 4 moisture is not adequate for germination in the top ¾ inch

• Southern Style. Southern cuisine is known for its Source: Fruits & Veggies—More Matters®. of the soil, water should be applied. Frequent irrigation is spicy dishes. Combine collard greens, onions, chicken important in obtaining good stands in hot weather (¼ inch broth, and red pepper flakes (see the Spicy Collard per day at midday). Greens recipe). Spacing North Carolina State University and North Carolina A&T State University commit Spacing depends on how the crop will be harvested. If the KNOW IT, GROW IT, LOVE IT! themselves to positive action to secure equal opportunity regardless of race, color, creed, national origin, religion, sex, age, veteran status, or disability. In plants will be cut when half grown, space them 10 to 15 Home grown or market fresh, addition, the two Universities welcome all persons without regard to sexual inches apart. If they will be harvested when full grown, orientation. North Carolina State University, North Carolina A&T State University, local produce is simply the best! U.S. Department of Agriculture, and local governments cooperating. space them 15 to 18 inches apart. If young collard plants will be harvested, similar to mustard greens, space the 06/15—DI/DI AG-808-02 plants 2 to 4 inches apart. Space rows 36 to 42 inches apart for conventional systems. However, multi-row beds Harvesting Recipes of 2 to 4 rows on 38 to 60 inch centers provide greater Collards can be harvested using several techniques: Greens and Okra2 yields and improved quality. In such a system, space rows • Cut entire plants when very young. The plant will grow Ingredients: on each bed 12 to 18 inches apart. This provides rapid back and can be harvested multiple times. • 1 small onion, finely chopped ground cover, fewer weeds, and more tender growth. • Cut entire plants when about half grown. • 2 Tbsp. olive oil Soil Requirements • Cut entire plants when full grown. • 1 lb. collard greens, chopped Leafy vegetables require quick, continuous growth for best 16 medium okra, sliced • Harvest tender leaves from full-grown plants. • quality. They need ample nitrogen for good green color and • 4 chili peppers, finely chopped and crushed tender growth. Test and amend the soil according to the Recommended Varieties • 1 lemon recommendations at least seven days before planting. You Vates, Carolina Improved Heading (or Morris), • ¼ cup water may need to side-dress three to five weeks after the seed Georgia Southern, Blue Max, and Heavi Crop have In a large saucepan, sauté onions in oil until golden brown. ©/Bigstock.com. comes up or two to three weeks after transplanting. consistently done well in North Carolina. For additional Add remaining ingredients except lemon. Simmer over low Spicy Collard Greens2 recommendations, visit Cornell University’s Vegetable heat, covered, until greens are tender. Squeeze lemon over Collards may be grown in a variety of soils. Heavier loamy Ingredients: Varities for Gardeners database (http://vegvariety.cce. top of greens and okra mixture just before serving. soils will produce the greatest yields. Lighter, well-drained, • 4 lbs. collard greens cornell.edu/). sandy soils are best for early spring crops. Soils should be • 3 cups chicken broth, low-sodium well drained, rich in organic matter, and have a pH of 6.0 Purchasing2 Shrimp and Collard Greens Stir-Fry2 • 2 medium onions, chopped to 6.5. Ingredients: • 3 garlic cloves, crushed • Choose bunches with dark green leaves with ½ lb. frozen shrimp (shelled), thawed • 1 tsp. red pepper flakes no yellowing. • • 1 lb. collard greens • Refrigerate collard greens in a plastic bag for up to Wash and cut collard greens. Add all ingredients to a • 1 Tbsp. canola oil five days. large skillet with just enough water to cover. Simmer over • 1 clove garlic, finely minced medium heat for 25 minutes. Serve. Preparing • ½ tsp. grated fresh ginger • 1 ½ Tbsp. water Trim stems and woody pieces, and rinse collards Scrumptious Collard Greens2 • ⅛ tsp. salt thoroughly to remove any traces of grit. Chop into pieces, • 1 tsp. sesame oil Ingredients: as needed, for recipes. • 4 cups cooked brown rice • 4 lbs. collard greens • 2 Tbsp. olive oil Trim the ends off the stems of the greens and separate Freezing • 3 large garlic cloves, thinly sliced the leaves. Clean under running water and drain. Cut Start with the freshest greens you can find—about • 1 cup chicken broth stems into 1-inch pieces, and cut the leaves into wide a handful per serving. Blanch the washed, trimmed • 1 Tbsp. cider vinegar ribbons. Finely mince garlic and grate fresh ginger. Add greens in a large pot of boiling water for 3 minutes, • 1 tsp. salt canola oil, sesame oil, and ginger to a cold pan and heat on then immediately immerse in a bowl of ice water. Drain • 1 tsp. sugar medium-high heat. thoroughly and place in freezer-safe storage containers, • ½ tsp. crushed red pepper When the herbs become fragrant and just begin to turn removing as much air as possible to prevent freezer burn. Rinse greens well. Remove stems from leaves. Cut leaves brown, add the stems of the collards. One minute later add Freeze immediately. into 2-inch pieces. the collard leaves and the shrimp. Toss well to coat with the oil, and cook until stems become tender and the shrimp In an 8-quart saucepot, heat oil over medium heat until turns pink, about 3 minutes. hot. Add garlic and cook 30 seconds or until golden, stirring constantly. Add as many collard leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches. Cover saucepot and cook greens 45 minutes or until very tender and most of liquid evaporates, stirring occasionally. ©/Bigstock.com.