What would you like to do?
I was always taught since a young child (i'm 52 now) that collards should not be harvested until after the first frost
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Answer . Collard greens are a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at the top of a tall stem. It's often confused with its clos…e relative kale and, in fact, tastes like a cross between cabbage and kale.
See "related links" for my favorite recipe.
I find freezing is best. blanch the cleaned stem free collards 3 min. in boiling water and put them directly to a ice bath (to stop cooking process) Pack them into ser…ving size freezer bags of your choice and enjoy all winter
Yes, they do.
7 to 14 days depending on soil temperature and weather conditions.
the leaves of a certain plant which is in the same family as kale and spring greens
collard greens are not in the bible sorry.
Collard greens look like lettuce. Pictures: Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli.… The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Pakistan, as well as in Kashmir region of both India and Pakistan. They are classified in the same cultivar group as kale andspring greens, to which they are closely similar genetically. The name "collard" is a shortened form of the word "colewort" (cabbage plant).
put it in the freezer.
how should i know im only 12
throw a potato in it .. it should absorb all the excess salt.. remove it after you've simmered it for 30 minutes..
Yes, should be an interesting taste
In Animal Life
Yes. They will eat Collards which are in the brassica family that includes plants like turnips, kale, mustard, rape, etc... They will eat them more readily after a frost. I pl…ant them every year in my food plots.
Keep them barely covered with water and simmer the collard greens until they are as tender as you wish. or you could steam them or poach them in butter or bacon fat. (poachin…g in fats, over low heat [like simmering] with a little water.)[the water keeps it from burning]