champion collard

174 – Champion Collards

$3.00$6.25

Certified Biodynamic

Hardy, vigorous, and long standing Vates-type collard. 34 in. plant with high yields of dark-green leaves.
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Product Description

DAYS TO HARVEST
60-80

SOWING
Direct seed ~3-4″ apart 1/2″ deep. Thin to ~12″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting.
Last planting should be around end of June for fall crops (zone 5B)

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Well draining soil with high organic matter – fairly pH tolerant

PLANT HEIGHT
10-12″

PLANT SPACING
~12″ per plant for bunching kale

HARDINESS ZONES
Hardy. Can tolerate frost and over winter in some areas

HARVEST
Bunching greens: harvest outer most leaves for a continual harvest
Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvests

USES & COOKING SUGGESTIONS

“Creamed” Collard Greens with Peanut Butter and Chile from saveur.com

  • 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
  • 1 cup dried shrimp
  • 4 chiles, stemmed, seeded, and finely chopped
  • 1 12 medium yellow onions (1 roughly chopped, 12 sliced into 14-inch-thick rings)
  • 1 vine-ripe tomato, cored, seeded, and roughly chopped
  • 4 tbsp. red palm oil or vegetable oil
  • 2 tbsp. tomato paste
  • 12 cup natural peanut butter
  • Kosher salt and freshly ground black pepper
Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. Drain the leaves in a colander set over a bowl and reserve 1 cup of the cooking liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.
Clean the blender and return it to its base. In the blender, combine the dried shrimp with three-quarters of the chiles, half the chopped onion, and the fresh tomato and purée until smooth. In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the remaining half of the chopped onion and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Scrape the shrimp and tomato paste into the pan, reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.
In a 10-inch skillet, heat the remaining 2 tablespoons palm oil over high, add the onion rings, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Arrange the onion rings over the collards and garnish with the remaining chile.

Additional Information

Size

S ~ 250 seeds, L ~ 1000 seeds

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