Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Collard greens are available year round with a peak season December through April.
Description/Taste
Producing paddle-like oval deep green substantial chewy leaves, collard greens offer an assertive flavor that lies somewhere between cabbage and kale. The stalks are very tough and inedible.
Nutritional Value
Collard greens provide an excellent source of vitamin A and folic acid. Low in calories, collard contains about 30 calories per cup and offer some zinc, calcium, potassium and iron.
Applications
Collard greens are hardy enough to be served all by themselves. Withstanding long cooking, they become a soft mass of mellow-flavored leaves. Potatoes, brown rice and beans love this vegetable's subtle virtues. Simmer in a seasoned broth, chicken or vegetable stock. Smother cooked leaves in a flavorful cream sauce. Pair with poached eggs. Pork, ham and lamb dishes marry well. Combine in a spicy calzone. Swiss chard, spinach or escarole make delicious companions. Hearty enough for braises and sautés. Able to take the heat, collards welcome the company of hot peppers. Season hot cooked leaves with fresh minced garlic and chopped onions. To prepare, wash thoroughly. Cut or strip stems from leaves; discard stems. Stack or bunch; cut into strips. To store, wrap in damp paper towels; put in a plastic bag; refrigerate. To freeze, boil sliced leaves until just limp; immerse in ice water; drain. Pack snuggly in an airtight container; freeze. Frozen collards keep several months.
Ethnic/Cultural Info
Associated with "soul food" in the United States, these greens are traditionally boiled until very soft with smoked hock or a piece of salt pork. In Brazil, they are called "couve" and served with pork for their festive "feijoada completa".
Geography/History
A biennial, collard greens for the fresh market are generally harvested by hand. Carefully trimmed, washed, bunched and packaged, the greens are cooled to thirty-three to forty degrees Fahrenheit until they arrive at the marketplace. A member of the genus Brassica oleracea L., Acephala group, this cool season vegetable is also known as tree-cabbage or non-heading cabbage. Being a member of the large Crucifer family, Acephala means without a head, referring to the loose-leafed, non-heading shape of collard greens. A favorite in the South, collard greens is a commonly grown vegetable crop in Central and North Florida where it flourishes in a wide range of growing conditions. Grown throughout most of the year, collards are ready for harvest about six to eight weeks after planting.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Collard Greens. One
is easiest, three is harder.
Collard greens are available year round with a peak season December through April.
Description/Taste
Producing paddle-like oval deep green substantial chewy leaves, collard greens offer an assertive flavor that lies somewhere between cabbage and kale. The stalks are very tough and inedible.
Nutritional Value
Collard greens provide an excellent source of vitamin A and folic acid. Low in calories, collard contains about 30 calories per cup and offer some zinc, calcium, potassium and iron.
Applications
Collard greens are hardy enough to be served all by themselves. Withstanding long cooking, they become a soft mass of mellow-flavored leaves. Potatoes, brown rice and beans love this vegetable's subtle virtues. Simmer in a seasoned broth, chicken or vegetable stock. Smother cooked leaves in a flavorful cream sauce. Pair with poached eggs. Pork, ham and lamb dishes marry well. Combine in a spicy calzone. Swiss chard, spinach or escarole make delicious companions. Hearty enough for braises and sautés. Able to take the heat, collards welcome the company of hot peppers. Season hot cooked leaves with fresh minced garlic and chopped onions. To prepare, wash thoroughly. Cut or strip stems from leaves; discard stems. Stack or bunch; cut into strips. To store, wrap in damp paper towels; put in a plastic bag; refrigerate. To freeze, boil sliced leaves until just limp; immerse in ice water; drain. Pack snuggly in an airtight container; freeze. Frozen collards keep several months.
Ethnic/Cultural Info
Associated with "soul food" in the United States, these greens are traditionally boiled until very soft with smoked hock or a piece of salt pork. In Brazil, they are called "couve" and served with pork for their festive "feijoada completa".
Geography/History
A biennial, collard greens for the fresh market are generally harvested by hand. Carefully trimmed, washed, bunched and packaged, the greens are cooled to thirty-three to forty degrees Fahrenheit until they arrive at the marketplace. A member of the genus Brassica oleracea L., Acephala group, this cool season vegetable is also known as tree-cabbage or non-heading cabbage. Being a member of the large Crucifer family, Acephala means without a head, referring to the loose-leafed, non-heading shape of collard greens. A favorite in the South, collard greens is a commonly grown vegetable crop in Central and North Florida where it flourishes in a wide range of growing conditions. Grown throughout most of the year, collards are ready for harvest about six to eight weeks after planting.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Top of the Market | San Diego CA | 619-234-4867 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Alchemy Restaurant | San Diego CA | 619-255-0616 |
| Gabardine | San Diego CA | 619-398-9810 |
| Stingaree | San Diego CA | 619-544-0867 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
Recipe Ideas
Recipes that include Collard Greens. One
is easiest, three is harder.
