Crop of the Week: Collard greens
January 07, 2012 6:16 PM
• Collards are the oldest known greens in the cabbage family,
dating back to ancient times in the eastern Mediterranean. Ancient
Greeks and Romans cultivated collard greens. In approximately 400 B.C.,
they were brought to Britain and France. The first documentation of
collard greens in America was in 1669, though it is possible they were
present in the colonies even earlier.
• The word “collards” is derived from the word “colewort” or “cabbage plant.”
• The plant grows to 3-4 feet in height and bears dark green leaves arranged in a rosette fashion around an upright, stocky main stem.
• Many greens are an exceptional source of vitamins A, C and K. Collards are rich in many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin. The leaves and stems are good sources of such minerals as iron, calcium, copper, manganese, selenium and zinc. They're also a good source of fiber.
• Greens have a long tradition on the plates of many cultures. Most Americans know them as a Southern dish that originated with the slaves. Slow cooking with a mixture of greens, pig's feet or ham hocks yielded a much-needed meal.
• Collard greens have a milder taste than mustard greens or kale. In addition to be being served boiled with bacon or ham hocks, collard greens blend nicely with either salads or cooked meat and fish dishes. The fresh leaves can be used as fresh juice along with fruit juice.
• Purchase greens that have a crisp, fresh look and are free of defects such as visible insect damage. Collards can be stored in refrigerator for up to four days.
• A New Year's tradition calls for the consumption of collards and black-eyed peas to bring good luck and a prosperous year.
• Chefs of many ethnicities have discovered greens and added them to a variety of trendy restaurant dishes, garnering interest from diners who might not have been exposed to cooked greens before.
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.
• The word “collards” is derived from the word “colewort” or “cabbage plant.”
• The plant grows to 3-4 feet in height and bears dark green leaves arranged in a rosette fashion around an upright, stocky main stem.
• Many greens are an exceptional source of vitamins A, C and K. Collards are rich in many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin. The leaves and stems are good sources of such minerals as iron, calcium, copper, manganese, selenium and zinc. They're also a good source of fiber.
• Greens have a long tradition on the plates of many cultures. Most Americans know them as a Southern dish that originated with the slaves. Slow cooking with a mixture of greens, pig's feet or ham hocks yielded a much-needed meal.
• Collard greens have a milder taste than mustard greens or kale. In addition to be being served boiled with bacon or ham hocks, collard greens blend nicely with either salads or cooked meat and fish dishes. The fresh leaves can be used as fresh juice along with fruit juice.
• Purchase greens that have a crisp, fresh look and are free of defects such as visible insect damage. Collards can be stored in refrigerator for up to four days.
• A New Year's tradition calls for the consumption of collards and black-eyed peas to bring good luck and a prosperous year.
• Chefs of many ethnicities have discovered greens and added them to a variety of trendy restaurant dishes, garnering interest from diners who might not have been exposed to cooked greens before.
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.
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