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Collard

Description

Collards’ wide leaves have a cabbage-like flavor. They are, in fact, the oldest known greens in the cabbage family, with cultivation dating back to ancient Greece and Rome. It is seldom served raw and is usually cooked or boiled to achieve tenderness. Traditionally, collards are cooked with salt pork, either fried in a skillet or boiled. Garlic, onion, chili peppers, ginger or curry are good complementary spices.

Nutritional Information:

Serving Size 1 cup, chopped (36g), Calories 11

Protein

1g

Sodium

7mg

Carbohydrate

2g

Vitamin A

48%

Dietary Fiber

1g

Vitamin C

21%

Fat

0g

Calcium

5%

Cholesterol

0mg

Iron

0%

Picture of Collards

Care and Handling

Ideal Temperature: 33 F. Ethylene sensitive. Cracked ice around and in packages may help extend shelf life. Keep at proper humidity levels (90-95%) to prevent wilting. Mist.

Ratto Bros. follows and recommends the guidelines set forth by the Federal Department of Agriculture (FDA) about commercial and home users washing all produce thoroughly under running water before eating, cutting, or cooking. For more information, visit the FDA’s website Consumers > Raw Produce: Selecting and Serving it Safely.

Bunch Count

Cases per Pallet

PLU

1 doz.

63

4614

2 doz.

42

4614

8 1lb. bags

56

4614

15 lb. loose

42

4614

Greens