Collard Greens










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Care & Harvest

💡Temperature: Prefers cooler temperatures (55-75°F), but can still produce in warmer temperatures.


✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear. To delay bolting, cut yellow-flowering stems as they appear.


🔎 Plant Health: Collard leaves have a waxy, glossy coat that is a natural protector from pests, but it’s always best to practice our prevention tricks!


🌿 Harvest: For ongoing harvest, snip the lower leaves just above the stem of the plant and let the upper leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. For a one-time harvest instead, wait for the plant to reach maturity, then snip at the stem’s base and harvest individual leaves off the stem.

Quick Facts

Collard greens, among the oldest varieties in the cabbage family, date back to prehistoric times. Originating in the Eastern Mediterranean, they played a role in Greek, Roman, and Asian cuisine before arriving in America with the first Africans in the early 1600s.

Collard Greens are a non-head-forming cabbage akin to kale. The plant boasts broad, paddle-shaped leaves in shades of grey to deep green adorned with contrasting white ribs and veins. Their assertive, slightly bitter flavor is complemented by a chewy texture, making them a distinctive and flavorful addition to dishes. Collard Greens are one of the most nutrient-dense leafy green options, packed with omega-3 fatty acids, antioxidants, detoxifying glucosinolates, and vitamins K, C, and E.

Collard Greens are ideal for slow cooking, releasing nutrients into the rich broth known as pot liquor or ‘potlikker.’ Quick braising or blanching ensures maximum flavor with full nutritional retention. Additionally, young leaves make a tasty addition to salad blends.

Harvest to Plate Recipe

How To Cook Collard Greens


  • 8 ounces fresh collard greens (about 10 big leaves)
  •  or more of a package of whole wheat thin spaghetti or “spaghettini”
  • 3 tablespoons pine nuts
  • olive oil (the good stuff)
  • 2 small cloves garlic, pressed
  • big pinch red pepper flakes
  • sea salt and black pepper
  • 1 ounce Parmesan cheese
  • ½ or more of a lemon, cut into wedges


  1. Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
  2. Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (⅛″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.
  3. Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
  4. Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
  5. Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

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