Our family collards date back to around the 1850s. They are completely unlike any of the
commercially available collards today. Ours have been selected for 170 years to be sweet, tender,
and crisp cooked or raw. It is a common acceptance to throw away the stems and stalks of the
modern collards. This is because they are tough and fibrous being bred for shippability and shelf
life. Ours, however, have been bred for flavor and tenderness. There is no waste with our
collards. The stems and stalks are sweet and crisp too!
Chefs are discovering they are good for kraut and kimchi, collard wraps, grilling, braising, salads
and coleslaw. Of course, they are great prepared the traditional way stewed with ham hock too.
They are available in whole plant as well as rinsed, chopped and bagged, ready-to-use.
