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:

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.