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The Kitchen Table

Collard Greens

17 years ago

I have the best neighbor. She has been bringing me a mess of collards weekly for the past several weeks. She brought a mess this morning then this afternoon she brought a huge bag so I could put some in the freezer. These are so different from any collards I have ever eaten. They are wonderful. They must be a new variety. I remember collards being a thick bluish grey green leaf. But these are more like a smooth leaf mustard. Whatever they are they are so good and I am so appreciative..You can bet I have clean hands with all that washing!!!!

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Comments (10)

ronm80
17 years ago
She cleaned them? What a nice neighbor. I love collards. Find out what variety they are?
roseluver
Original Author
17 years ago
I am going to find out the variety..I want to plant some myself.
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I don't really understand which response was 'snarky.' Has something been deleted? cadred46 are you the OP with a new name? If not I don't follow your contributions. If you are you referring to the photos at the top of the post and saying the bugs were white flies, then Fori is absolutely correct. They are not whiteflies, they are aphids, and neither white flies nor aphids are physically capable of making those holes. Responders who suggested slugs, snails or, most likely caterpillars, were on the right track.
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So the black rot is what I see in your first few pictures. What's the "second stuff"? You mean the eaten leaves? Probably cabbage worms. They bore holes in leaves. But what do you mean by "wiped off"? You mean in the last picture where part of the leaf is green, and the whitish coating is gone? That was wiped? Looks like powdery mildew. That's treatable. I wouldn't eat powdery mildew, but you can wipe if off, and kill the rest with hydrogen peroxide and vinegar.
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Here we plant collards year round. If planted in early spring, they grow all summer and you can crop off the leaves from the bottom of the plant to eat. As you harvest the leaves, the soil is hilled up around the main stalk. The plants will continue to root along the stalk. They will grow through summer, fall and most usually grow right through winter. We usually add a bit of 10-10-10 and compost every so often during the hilling process to feed them. They can get huge. Around April or May they will send up yellow flowers and make little pods full of seed, which you can save. By planting in spring you can have collards all year. I usually harvest lots for my chickens as well. They LOVE them! You can also plant them late summer, early fall and they will grow through winter but you will have smaller plants. No matter when I plant here, they make seed April or May. They really can take the heat and cold. Tough plants. BT will take care of the cabbage worms that also love them. Here's our collard patch. Plants were started early spring and this pic was taken 6-24-17. Good luck with your garden!
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I suggested hail because the marks look to me like physical scratches which have healed over. They're superficial and spread evenly over the leaf in a spatter pattern. We can't see the whole plant but are these marks on all leaves or just on ones which are fairly flat and near the top of the plant. If the lower leaves, which would have been protected, show no damage that would support my theory. In my experience flea beetles make more circular marks and they go through the leaf, not just scraping the surface. And I've never had them on thick brassica leaves. Some of the marks in the photo are just straight lines.
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hounds_x_two
17 years ago
Oh, yum! Collard greens, butter beans and Louisiana hot sauce.
roseluver
Original Author
17 years ago
Don't forget the cornbread...both were sooooo good. I had my fill of both. I cooked boneless pork ribs in the greens
so all I needed was the cornbread.
jannie
17 years ago
I don't care for collards-too bitter for my taste.
twinklenose
17 years ago
Collards are the only kind I like.
I never even liked them 'til a man at church brought some and told me his 'secret' for cooking them.
For one thing, he drains them after they're done, so they're not all soupy.
glenda_al
17 years ago
MIL taught me to mix them with turnip greens. Much better.
Added a little bit of sugar and some vinegar. Why? I don't know but they taste better.
roseluver
Original Author
17 years ago
I always add sugar to mine and cook them with pork, usually boneless pork ribs. I have about 8 bags in the freezer. I have never added vinegar, I'll have to try it next time.
roseluver
Original Author
17 years ago
I always add sugar to mine and cook them with pork, usually boneless pork ribs. I have about 8 bags in the freezer. I have never added vinegar, I'll have to try it next time.
zeetera
17 years ago
You are so lucky! I saw the packaged frozen ones yesterday in the supermarket but decided not to get them. They're best fresh.

My parents make the best collard greens and I'll eat a whole plate, making a meal out of it. My mom says she picks them young and they're more tender.

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