Collard Greens (Brassica oleracea var. acephala)
Collard greens are one of the oldest members of the cabbage family. They probably originated in the Mediterranean region, then spread all over much of the tropical and subtropical world. Collards first came to America on slave ships from Africa and are mostly consumed in those regions where slavery existed. A crucial ingredient of southern "soul food," collards supply folic acid, calcium, potassium, iron, and vitamin A.
- Refrigerate collard in the hydrator drawer. A plastic bag to retain moisture is helpful.
- Properly stored, collard can last up to three weeks in the refrigerator.