Collard greens are a staple of southern U.S. cuisine and soul food and can be grown from collard seeds. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard leaves in "mixed greens". They are generally eaten year-round in the South. Traditionally, collards are eaten on New Year's Day (along with black-eyed peas or field peas and corn bread) to ensure wealth in the coming year, as the leaves resemble folding money. Cornbread is a common accompaniment to collards and is used to soak up the collard broth, or "potlikker," which is rich in nutrients.
In Brazil and Portugal, collard (or couve) greens are common accompaniments of fish and meat dishes. Collar seed can be used to grow great vegetables. In Brazilian cuisine, they are a standard side dish for feijoada (a popular pork and beans-style stew). The leaves are sliced into strips, 1 to 3 mm wide (sometimes by the grocer or market vendor, with a special hand-cranked slicer) and sauteed with oil or butter, flavored with garlic, onion, and salt.
Thinly sliced collard greens are also the main ingredient of a popular soup, caldo verde ("green broth"). The juice pressed from fresh leaves and leaf stalks, taken regularly, is popularly believed to be a remedy for gout, bronchitis, and blood circulation problems. We carry different varieties of collard seed, namely: Georgia Collards, Morris Heading, Vates and Green Glaze. Matures between 70 to 85 days.