DAYS TO HARVEST
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)
Partial to full sun
Well draining soil with high organic matter – fairly pH tolerant
~12″ per plant for bunching kale
Hardy. Can tolerate frost and over winter in some areas
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 1⁄2 medium yellow onions (1 roughly chopped, 1⁄2 sliced into 1⁄4-inch-thick rings)
- 1 vine-ripe tomato, cored, seeded, and roughly chopped
- 4 tbsp. red palm oil or vegetable oil
- 2 tbsp. tomato paste
- 1⁄2 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.