Sign up for E-News


Hooked on Greens



I have a thing for homegrown greens. It started several years back, on Mother’s Day, when my daughters and I helped my mother plant a garden in her backyard.

All summer, we shared in the harvest of fresh herbs, tomatoes, collard greens … oh, the collards! They grew higher than my then-toddler. Mom taught me to cook them Southern- style—flavored with vinegar and sugar and bacon grease—as her mother had taught her. I was hooked.

Soon after, I planted a garden of my own, crammed into my small suburban backyard. Each season it grows a bit larger (it spread to the front yard this year) and a bit more diversified. But there are always collards! Every spring, every fall, seeds or starts go in the ground. And with little effort, they mass produce. One summer I grew so many collards, I was giving them away in bunches, swearing I’d never plant them again.




In the Garden: As I’ve mentioned, this dark-green, leafy vegetable grows well here nearly year-round. Plant collards in the fall for a high-quality crop, and again in the spring for a high-yield crop. The standard variety for our area is Georgia, which can be grown from seed or transplanted right into your garden. When your plants’ leaves are full, harvest them from the bottom up, and the greens will keep on giving (growing new leaves from the center) all season long!

In the Kitchen: A member of the cabbage family, collards are loaded with disease-fighting beta-carotene and vitamins A and C, as well as decent amounts of calcium and fiber. Aside from simmering them in a pot Southern- style (my recipe follows), try using the leaves raw as a wrap, or blanch them and roll them up, stuffed with a rice and meat mixture (think stuffed pepper filling), then bake at 350° for about an hour.

But I do. In the fall and winter garden, they grow among many other leafy greens, including kale, a wide variety of lettuce, and various mustard greens. All make their way into my kitchen, where they are simmered, chopped, or massaged into something delicious and nutritious!


Healthy, Southern-Style Collard Greens

Massaged Kale Salad

Tatsoi, Basil & Feta Quiche

Comments are closed.



Google Plus

Follow Me on Pinterest
  • Look to our recipe for honey-herb candied nuts to complete a beautiful cheese board. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Mushroom Bourguignon: The French word "bourguignon" or "à la Bourguignonne" means in the style of Burgundy—a major culinary and wine region of eastern France. Recipe Editor @charlotte222's pursuit to re-create a classic Julia Child dish will satisfy all your classic French cuisine cravings. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Strawberry-Balsamic Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Cinnamon Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Miso Dressing | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • More "Southern Comfort from the Slow Cooker": Slow-Cooked Honey BBQ Ribs. @lsniegocki, you're making us drool!

    Pinned: 19 Feb 2016
  • From our table to yours: Tracy's Tourtiere du Quebec, an authentic French-Canadian recipe! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • From our table to yours: Tina's Pierogis (a.k.a. Varenyky). Photo by @katbrassphoto.

    Pinned: 19 Feb 2016
  • From our table to yours: John and Matt Freeman's Tamales! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • Cumin-Lime Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 19 Feb 2016