COLLARD GREENS
Brassica oleracea var. viridis
Collard Greens are herbaceous annual or biennial plants of the mustard family (Brassicacese). The dark-green leaves are deeply lobed and grow on thick stems. Although botanically similar to kale; collards have broader leaves and No frills. Collards are a rich source of minerals and vitamins A and C.
VARIETIES
GEORGIA SOUTHERN
This 1800s heirloom is a longtime favorite. It has a rich sweet flavor with little bitterness and tolerates heat and frost well.
The plant grows to 3 feet
(1 m) in about 50 days
JERNIGAN YELLOW
This hybrid has a sweet, buttery flavor that's milder than other collards. The yellow-tinted leaves are very uniform, arow to 23 inches (58 cm) tall, and mature in about 75 days.
OLE TIMEY BLUE
The large blue-green leaves have striking purple veins.
They're upright and easy to harvest for their delicious kale flavor. Old Timey grows
to 24 inches (60 cm) in about 60 days.
TIGER HYBRID
This upright plant features thick, savoyed leaves in deep blue-green. Pick leaves as needed, and encourage new growth for a repeat harvest. It matures in 69 days.
IN THE KITCHEN
Collards have a mild, earthy, and smoky flavor but readily soak up surrounding flavors. They pair well with lighter dishes such as chicken, fish, and beans, and taste great with citrus foods.
PREPARING
Soak collards in cold water with vinegar to remove dirt and bacteria
Rinse until the water runs clear, and dry thoroughly.
Remove the tough stems and central ribs. Use the smaller. more tender leaves for salads. and the more mature leaves as a side dish.
STORING
Place collards in a produce bag and push out any excess air before sealing the bag. Refrigerate collards in the produce drawer for up to a week.
USES
Steam or boil collards in a small amount of salted water to preserve
nutriente
Try this simple saute:
Heat olive oil over medium
heat, and saute onions and
minced garlic.
collard greens, salt, lime
juice, and red pepper flakes
Stir in some broth and simmer until the greens are tender, about 10 minutes
Serve with beans.
The Brazillan recipe
couve a mineira is a meatier dish of sauteed greens.
Cook diced some tempeh until crispy: add minced onion and garlic, and saute. Roll up the collard leaves, slice thinly, and add to the skillet along with a spoonful of cider vinegar and sliced vegan (beyond Meat ) sausage. Sprinkle with crushed red pepper or smoked paprika. Cook for five minutes or until tender.
PRESERVING
to freeze collards clean them well, and tear larger leaves into smaller pieces. Blanch the greens in boiling water for three minutes, plunge into ice water, and dry. Seal in airtight containers.
NUTRITIONAL VALUE
Serving size 100 (/2 cup)
calories 33
fiber 4g
vitamin K 400%
vitamin A 42%
vitamin C 24%
choline 17%
calcium 14%
iron 11%
vitamin B-6 10%
riboflavin 8%
HEALTH BENEFITS
Strengthens bones, reduces cancer risk, regulates blood sugar, powerful antioxidant nourishes skin and hair, improves mood and sleep.
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