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Brassica oleracea Acephala_ group
A staple of bountiful Southern tables, this delightful green is usually "cooked down" with bacon or ham, sometimes by itself and sometimes with an assortment of other greens. It's also great to chop or shred and add to Southern-inspired soups, such as a ham-based or black-eyed pea soup. Plant plenty of collards because even an armload of these greens will cook down to just a few servings.
Collards are closely related to cabbage. Collard stalks and leaves are tough and best eaten cooked. Tear the leaves off the stems and shred them by hand before sauteing them or adding them to soups or stews. For a summer crop, sow seeds four weeks before the last frost date. For a fall crop, sow three months before the first fall frost.
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how to grow Collards
Pick leaves as needed, harvesting the outer leaves first. Leave the central bud or growing point intact so the plant will continue to produce new leaves. Collards withstand moderate frosts, but a hard freeze may damage the leaves. At the end of the growing season you can harvest the whole plant at once.