General Information
Collard greens are a headless forming cabbage, similar to kale. Their leaves are broad, paddle-shaped and grey-green to deep green in color with contrasting succulent white ribs and veins. Their flavor is assertive, almost alkaline and true to its family, cruciferous in nature. Collard greens should be chewy in texture, a sign of good water content and freshness. Late winter and early spring provide the sweetest and most tender Collard greens.
History
Collard greens are an ancient green native to Asia Minor with cultivation dating back to circa 5000 BC. From Asia Minor via trade routes, Collard greens expanded to Africa and Europe and eventually the Americas. By 1600 Collard greens had become globally cultivated. Today their distribution is vast and wide, making them a highly valued yet low cost global culinary commodity. Collard greens can be found in almost any market throughout all hemispheres.
