Leaf it to collards: A Southern gardening and cooking guide - Cultivating the Coast with Kitti Cooper, presented by Saunders Yachtworks

Collard greens are a Southern staple and thrive in the warm, humid climate of South Alabama. Their hardy nature, nutrient density and versatility in the kitchen make them a favorite among home gardeners.

Here's a fun and flavorful guide to growing, enjoying and getting creative with cooking collard greens.

WHY GROW COLLARD GREENS?

Collard greens (Brassica oleracea) belong to the cabbage family and are known for their large, dark-green leaves and mild flavor. They're packed with vitamins A, C and K, plus calcium and fiber. They're not just healthy — collards are also culinary chameleons, ready to shine in a variety of dishes.

HOW TO GROW COLLARD GREENS

Collard greens are a breeze to grow in South Alabama, especially in fall and early spring. Follow these steps for a successful harvest:

Choose the right spot: Collards love full sun but can tolerate partial shade. Ensure the soil is well-draining and rich in organic matter.

Planting: Direct sow seeds a quarter- to half-inch deep, or transplant seedlings spaced 18-24 inches apart. Rows should be about 36 inches apart to allow room for growth.

Watering: Keep the soil consistently moist, especially during dry spells. Collards need about 1-1.5 inches of water per week.

Fertilizing: Use a balanced fertilizer when planting and again midway through the growing season. Organic compost works great for steady nutrient release. Overfertilizing can lead to bitter greens.

Pest and disease management: Watch for aphids, cabbage loopers and flea beetles.

FUN FACTS AND HISTORY

Ancient greens: Collards have been cultivated for over 2,000 years, with roots in the Mediterranean. They were brought to the Americas by European settlers and became a Southern classic.

Lucky leaves: In Southern tradition, eating collards on New Year's Day brings prosperity, especially when paired with cornbread (gold) and black-eyed peas (coins).

Frost sweetness: Collards are unique in that their flavor improves after a light frost, which enhances their natural sugars.

Collards are delicious and nutritious as well as fun to experiment with in your recipes.

GROWING AND HARVESTING TIPS

Collard greens are ready to harvest in 55-85 days from seed, depending on the variety. You can harvest in two ways:

Cut-and-come-again: Pick the largest, outer leaves when they are 10-12 inches long, leaving the central growing point intact. This method allows the plant to keep producing and be used over and over again.

Full harvest: Cut the entire plant at the base if you want to clear the bed for another crop.

STORING AND USING COLLARD GREENS

After harvesting, wash the leaves thoroughly and pat them dry. Store them in a perforated plastic bag in the refrigerator for up to a week. With these recipes and ideas, you'll have no trouble putting them to delicious use.

UNIQUE WAYS TO ENJOY COLLARDS

Collard greens aren't just for boiling or sautéing. Think outside the pot:

Wrap it up: Use collard leaves as a low-carb wrap for sandwiches or burritos.

Fresh and crunchy: Add them raw to salads or smoothies for a nutrient boost.

Snack attack: Bake collard leaves into crispy chips, just like kale chips.

RECIPES TO TRY

Collard Green and Conecuh Eggrolls

This fusion dish combines Southern charm with Asian-inspired crunch.

Ingredients:

• 2 cups chopped collard greens (stems removed)
• ½ cup Conecuh sausage (diced)
• 1 cup coleslaw mix
• Dash of sesame oil
• Dash of soy sauce
• Cajun seasoning to taste
• Egg roll wrappers
• Eggs for egg wash
• Oil for frying

Instructions:

1. In a bowl, mix the collard greens, Conecuh sausage, coleslaw, soy sauce, sesame oil and seasoning.
2. Place a spoonful of the mixture onto an egg roll wrapper. Roll and seal with egg wash.
3. Heat oil in a skillet and fry the egg rolls until golden brown.
4. Serve with remoulade sauce for dipping.

Collard Green Buffalo Chicken Dip

Bring this to your next game day and watch it disappear!

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup chopped collard greens (cooked stems removed)
• ½ cup buffalo sauce
• 1 cup cream cheese (softened)
• ½ cup ranch dressing
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat your oven to 375°F.
2. In a bowl, combine all ingredients except mozzarella. Mix well.
3. Transfer the mixture to a baking dish and top with mozzarella.
4. Bake for 20 minutes or until bubbly. Serve with chips or celery sticks.

Fresh Collard Green and Apple Chopped Salad

Who says collards have to be cooked? This fresh salad is a sweet and tangy delight.

Ingredients:

• 4 cups collard greens (stems removed, finely chopped)
• 2 crisp apples (diced)
• ½ cup candied pecans
• ½ cup crumbled blue cheese or feta
• ¼ cup dried cranberries
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine collard greens, apples, pecans, blue cheese and cranberries.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt and pepper.
3. Pour the dressing over the salad and toss to coat. Let sit for 10 minutes before serving.

CONCLUSION

Growing collard greens in South Alabama is more than a gardening project — it's a gateway to hearty, healthy and creative meals. Whether you're whipping up egg rolls, dipping into buffalo chicken goodness or crunching on a fresh salad, collards bring something special to the table. Happy growing and eating!

Photos provided courtesy of Kitti Cooper.