Collard Green Seeds

Brassica oleracea L. Acephala group

Collards are traditionally associated with slow cooking. Combine de-veined and chopped leaves with ham hocks or thick slices of bacon and garlic. After about 90 minutes of simmering a broth known as pot liquor will form and can be used in other dishes or to top your servings. Most Americans associate collards with southern cuisine and Soul Food cooking, however they are important to the diets of many Asian cultures and may have been a part of even ancient Greek and Roman cooking (along with kale).

Collards can also be added to baked dishes and quickly braised. Consider cooking them with a cider vinegar or soy sauce and sesame oil.