textbook history according to botanists: the collard plant has been mostly the same for 2000 years, and is actually a type of kale. collards and kale are loose-leaf, non-heading, wild cabbages. predecessors of the head of cabbage. major differences = leaf shape, stem length, color, flavor. collards have a medium green color, smooth texture and oval shape; kale is dark grayish green with broad leaves and crinkled texture. and, collards are much milder than kale, which has a strong bitter bite
the origin of wild cabbage is unknown. it is believed to have grown wild in asia minor, now turkey, and greece along the mediterranean before recorded history. confucius mentions cabbages as early as 497 bce, which means the chinese were familiar with greens
ancient greeks cultivated wild cabbages and developed several varieties. initially, only stems of wild cabbages were eaten, a practice that extended to broccoli as well. however, Romans relished collards and cultivated about 400 cabbage varieties including heading cabbages, brussels sprouts, kohlrabi, cauliflower, and kale
throughout history not too many cultures were enamored of the cabbage family. greens provided sustenance during the winter - when other vegetables were unable to grow. but greens were known as unsophisticated and odoriferous in part because they produced two disliked odors: one while cooking and one in flatulence from its consumption
living history greens originated in the eastern
mediterranean, but it was with the first africans in jamestown, va that america first tasted this dark green leafy vegetable. greens were one of a few vegetables slaves were allowed to grow and harvest for themselves. through time greens became a traditional food. after slaves were emancipated greens continued as a traditiongreens did not originate in africa. eating greens cooked down into a low gravy, and drinking juices from greens known as pot likker did originate from africans. today, greens are added to various ethnic meals
when african slaves were brought from africa to the south as slaves, they learned to make wholesome meals from the poorest ingredients - discarded scraps . . . collards, and the rest of the greens family, grew generously in the south. collards, and other greens, were seasoned with scraps, such as pigs feet, ham hocks, brains, testicles or mountain oysters, and intestines aka chitterlings and chittlins. travelers through the south introduced more items, such as corn, rice, squash, and tomatoes, that became meal staples for slaves
Try This sprinkle fine diced raw collards over potato salad Maybe lightly dash vinegar on bed of hand-torn collards You Could fresh collard leaf on egg salad between wheat bread Or large collard leafs under centered blanket of large-cut fresh fruit sprinkled with kosher salt and tear leafs as edible utensils Even square collards to 2x2 inches, mix with halved strawberries and drench in choice of fruit syrup . . . the possibilities are always nutritious and delicious when collards are added, which also fosters detoxification and promotes cancer prevention
join the tradition you will need 2 or 3 bundles of collards, 6 to 8 pieces of partially cooked turkey bacon, water, chopped onion, salt, crushed red pepper, seasoned salt, garlic powder or minced fresh garlic . . . choice of meat and spices as a periodic pinch of salt and dashes of pepper are all that is needed
wash collards in 3 to 4 changes of water. can use cleaning agent, washing until all residue gone. can wash by vigorously rinsing in several changes of water. be sure to wash each leaf. wash until no sediment can be felt in bottom of sink or bowl. chop and trash bottom half of stalks. remove and trash unhealthy (yellowing, light green, wilted) parts. roll a few leaves. cross cut in strips or grip roll and tear off top 1/2-inch to inch until all is torn. roll more leaves and repeat. tear modestly if prefer larger pieces. put in large pot. dice turkey bacon. add to pot. cover with water. add pinch of salt. place on medium heat with top on but not closed so steam can escape. bring to boil. add chopped onion, crushed red pepper, seasoned salt, garlic, and/or other seasonings. allow to cook down. this will take about 1 hour. add large cup water if needed. test taste. add seasonings as desired. simmer for another hour or until greens are desired consistency. enjoy. serves 2 to 4
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