Sprouting Collard Greens
Estimated Inventory, lb : 0
Description/Taste
Sprouting Collard greens are the result of a flowering or a bolting Collard green plant. Petite yellow flowers form in clusters along a tall stalk with small green leave, from the center of the plant. The blossoms have four petals in the shape of cross, are delicate, and tender. They have a slight crunch and taste like a young, sweet spring cabbage. Cuttings may also contain small immature green seed-pods that share similar tasting notes.
Seasons/Availability
Sprouting Collard greens are available in the early spring.
Current Facts
Sprouting Collard greens are the flower and seedpods of the edible vegetable plant, Collard greens. Collard greens are a member of the Brassicaceae family and are botanically known as Brassica oleracea, variety acephala. Collard greens have a long and storied history making their stamp on United States' culture by becoming the official vegetable of the state of South Carolina in 2011.
Nutritional Value
Collard greens are known to be a good source of nutrients including vitamins A and K, folate, and the antioxidant beta-carotene. Specific nutrition information in regards to the sprouted Collard green is not readily available.
Applications
Sprouting Collard greens can be utilized as a garnish, best suited for savory dishes, both cold and hot. Collard Green blossoms are used to infuse oils, vinegars and marinades. Not much has been recorded as far as cooking the stalks and seed pods, however, a few innovative resources suggest sautéing.
Ethnic/Cultural Info
The use of sprouting Collard greens is keeping with very traditional gardening practices in order to use as much of a plant as possible. According to folklore, consuming collards paired with black-eyed peas on New Year’s Day will promise a year of favorable luck and financial reward. Fresh Collard green leaves are also used to ward off evil spirits and as a headache remedy.
Geography/History
Collard greens are one of the oldest members of the cabbage family. The ancient Greeks and Romans grew kale and collards in domestic gardens, although did not make distinctions between the varieties. Collard greens are a cool tolerant crop and more resistant to frost than other cabbage varieties. Therefore, as the weather warms up plants ‘bolt’, meaning the plant begins to flower and go to seed, resulting in the “sprouted” crop.
Recipe Ideas
Recipes that include Sprouting Collard Greens. One
is easiest, three is harder.| Spicy Southern Kitchen |
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Spicy Collard Greens |
