Collard greens (Brassica oleracea var. viridis) are a member of the cabbage family grown for their large, broad, dark green leaves. Unlike their close relatives cabbage and kale, collards do not form a head — the leaves grow loosely from a central stalk.
Collards are deeply rooted in the culinary traditions of the American South, where they are traditionally slow-cooked with smoked pork. They are also widely eaten in parts of Brazil, East Africa, and southern Europe. The leaves have a mild, slightly bitter flavour that becomes sweeter after frost exposure — a trait shared with many brassicas.
Nutritionally, collards are a dense leafy green. They are available year-round but are at their best in cooler months. In Australia, collards are less common than other brassicas like kale or cabbage but can be found at farmers’ markets and specialty grocers.
How it's produced
Collards are grown as a cool-season crop, though they tolerate heat better than most brassicas. They are planted from seed or seedlings in well-drained, fertile soil and reach harvestable size in about 60 to 80 days. Leaves can be harvested continuously by picking the outer leaves while allowing the inner ones to keep growing — a cut-and-come-again approach that extends the harvest over many weeks.
Commercial production is concentrated in the southern United States, where collards are grown in open fields and harvested by machine or hand. The crop is relatively low-maintenance, requiring standard brassica pest management for caterpillars and aphids. After harvest, leaves are bunched, cooled, and shipped quickly to retain freshness.
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