Collard greens

Top 10 Ways to Enjoy Collard Greens2 • Meat and Potatoes. Cook sliced potatoes until almost tender. Add chopped collard greens and sliced low-fat turkey sausage. Cook until collard greens are tender and sausage is thoroughly cooked. • A Gourmet Brunch. For an open-faced sandwich that's perfect for brunch, place steamed collard greens over freshly baked whole wheat bread and top with prosciutto. • Greens and Okra. Combine these two traditional southern ingredients in a saucepan with olive oil, chili peppers, onions, and lemon in the Greens and Okra recipe. • Add More A. For a sweet dish packed with vitamin A, stir-fry collard greens with fresh tomatoes, sun-dried tomatoes, and roasted red peppers. • Sizzle 'em. Collard greens are a great addition to any stir-fry. Try them in place of bok choy with garlic, shrimp, ginger, sesame oil, and brown rice. • Green Eggs and. ..Greens. Try making your own version of the novelty dish by serving stir-fried greens with fried eggs, mix greens into scrambled eggs, or fold them into an omelet. • Lose the Lettuce. Use collard greens instead of lettuce. Try it as a fresh salad base, on tacos, in wraps, or on top of sandwiches. • The Classic. For a quick side dish, mix collard greens with chicken broth, garlic, and salt in a saucepan. Let greens simmer on low heat until ready to serve. • Noodles n' Greens. Add chopped collard greens when pasta is about 5 minutes from being done. Season with a small amount of sesame oil, sesame seeds, and salt. • Southern Style. Southern cuisine is known for its spicy dishes. Combine collard greens, onions, chicken broth, and red pepper flakes (see the Spicy Collard Greens recipe). Sources 1. NC State Extension Gardening portal. gardening.ces.ncsu.edu. 2. Fruits & Veggies — More Matters®. Accessed May 2020. www.fruitsandveggiesmorematters.org. Acknowledgments The authors wish to express appreciation to Chris Gunter, Rachel Herring, Debra Ireland, Issac Lewis, Chantel Lumpkin, Karen Neill, and Linda Brandon for their assistance in preparing this publication. Nutrition Facts Serving Size 2 cups chopped (72g) Servings Per Container Amount Per Serving Calories 20 Calories from Fat 5 % Pally Value* Total Fat Og 0% Saturated Fat Og 0% Trans Fat Og 0% Cholesterol Omg 0% Sodium 15mg 1% Total Carbohydrate 4g 1% Dietary Fiber 3g 1 2% Sugars Og Protein 2g Vitamin A 100% • Vitamin C 40% Calcium 10% • Iron 0% 'Percent Daily Values are based on a 2.000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: _ Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300 mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g DietaryFiber 25g 30g Calories per gram: Fat 9 • Carbohydrate 4 • Protein 4 Source: Fruits & Veggies — More Matters®. KNOW IT, GROW IT, LOVE IT! Home grown or market fresh, local produce is simply the best! Prepared by Extension Master Gardener Volunteers, Guilford County Jeannie Leonard, Family Consumer Science Agent, Davidson County Lucy K. Bradley, Associate Professor and Extension Specialist, Department of Horticultural Science, North Carolina State University Published by NC State Extension NC STATE EXTENSION copies of this public document were printed at a cost of $ or $ per copy. North Carolina State University and North Carolina A&T State University commit themselves to positive action to secure equal opportunity regardless of race, color, creed, national origin, religion, sex. age. veteran status, or disability. In addition, the two Universitieswelcome all persons without regard to sexual orientation. North Carolina State University. North Carolina A&T State University. U.S. Department of Agriculture, and local governments cooperating. Collard greens grow as a loose bouquet rather than a tight "head" like other cabbages. Packed with vitamins and minerals, they are one of the most popular garden vegetables in the South and are rapidly becoming a delicacy in northern states as well. Growing1 When and Where to Plant The collard is a cool-season crop that should be grown during early spring or fall. Direct seed midsummer or early spring. Set transplants out in early spring or late summer. The mature plant will withstand frosts and light to medium freezes. How to Plant Precision seeders reduce seed use by 40 to 70 percent and produce more uniform stands that require little thinning and are better weed competitors. Uniform stands are easier to grow and harvest. Place seed in moist soil usual ly /2 to / inch deep, but never deeper than 1 inch. If moisture is not adequate for germination in the top % inch of the soil, water should be applied. Frequent irrigation is important in obtaining good stands in hot weather ['A inch per day at midday). Spacing Spacing depends on how the crop will be harvested. If the plants will be cut when half grown, space them 10 to 15 inches apart. If they will be harvested when full grown, space them 15 to 18 inches apart. If young collard plants will be harvested, similar to mustard greens, space the plants 2 to 4 inches apart. Space rows 36 to 42 inches 06/20 — DI/DI AG-808-02