Collards, also known as collard greens, are a leafy green vegetable belonging to the Brassica family, which also includes broccoli and kale. They are characterized by their broad, smooth, dark green leaves and sturdy stems. Collards are commonly used in Southern cooking, often simmered with seasonings to create rich and flavorful dishes.

Nutrition Value

Nutritionally, collards are a powerhouse of essential vitamins and minerals. They are particularly high in vitamin K, which is vital for blood clotting and bone health. One cup of cooked collards provides approximately:

• Calories: 63

• Protein: 5 grams

• Carbohydrates: 12 grams

• Dietary Fiber: 5 grams

• Vitamin A: 187% of the Daily Value (DV)

• Vitamin C: 34% of the DV

• Calcium: 27% of the DV

• Iron: 13% of the DV

Collards are also low in calories and contain beneficial compounds such as glucosinolates, which may help lower the risk of certain cancers.

Production Season

In North Florida, the production season for collards typically spans from late summer to early winter. They are usually planted in late August through November, with optimal harvest times occurring from November to March. This timing allows collards to thrive in cooler temperatures, which enhances their flavor and nutritional quality. The frost that occurs during winter months can further sweeten the leaves, making them a favorite ingredient in hearty winter meals.