Vegetable: Collard Description Storage And Serving Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
COLLARDS
Directions:
Common Name: Collards Botanical Name: Brassica oleracea acephalo
Origin: Europe
Varieties: Georgia (75 days) Vates (75 days)
Description: A hardy biennial grown as an annual, the collard grows
two to four feet tall and has tufts or rosettes of leaves growing on
sturdy stems. Collard is a kind of kale, a primitive member of the
cabbage family that does not form a head. The name collard is also
given to young cabbage plants that are harvested before they have
headed. Collards were Englands main winter vegetable for centuries.
Storing and Preserving: Collards can be stored in the refrigerator up
to one week, or in a cold, moist place for two to three weeks.
Collards can be frozen, canned, or dried; use the recipes for greens.
Serving Suggestions: Collards can be steamed or boiled; serve them
alone or combine them with ham or salt pork. Corn bread is a nice
accompaniment.
Source: Excerpted from The Vegetable Gardening Encyclopedia Typed by
Dorothy Flatman, 1995
Submitted By DOROTHY FLATMAN On 03-21-95
Source from luhu.jp
Origin: Europe
Varieties: Georgia (75 days) Vates (75 days)
Description: A hardy biennial grown as an annual, the collard grows
two to four feet tall and has tufts or rosettes of leaves growing on
sturdy stems. Collard is a kind of kale, a primitive member of the
cabbage family that does not form a head. The name collard is also
given to young cabbage plants that are harvested before they have
headed. Collards were Englands main winter vegetable for centuries.
Storing and Preserving: Collards can be stored in the refrigerator up
to one week, or in a cold, moist place for two to three weeks.
Collards can be frozen, canned, or dried; use the recipes for greens.
Serving Suggestions: Collards can be steamed or boiled; serve them
alone or combine them with ham or salt pork. Corn bread is a nice
accompaniment.
Source: Excerpted from The Vegetable Gardening Encyclopedia Typed by
Dorothy Flatman, 1995
Submitted By DOROTHY FLATMAN On 03-21-95
Source from luhu.jp