Finally, a good frost. It was halfway through November, but at last there was frost on the pumpkins, and on the collard patches as well.
As every Southerner knows, you never eat collards until after the first frost. It’s something about that frost that brings out the sweetness in what are easily the best tasting greens on the planet.
I once went through the line at Food Lion with a couple bunches of collards, and since they weren’t marked, the checkout girl asked what they were. What were collards? Who doesn’t know what collard greens are?
Apparently, lots of people aren’t familiar with collard greens. They know spinach, they know kale, but they haven’t the foggiest idea about collards
Collards were a staple in our house. My Dad and my Uncle Jim could eat a half a garden row of collards at a single sitting. I have since come to relish these tasty greens. They are delicious and they are easy to grow,
You can buy small collard plants or sew them from seed if your garden soil is fine enough. I choose the plants, and they have done well.
Cooking collards requires time. Several hours, at least. I believe the longer you cook them the better they get, and they taste even better as leftovers the next day. Some season their collards with onions and spices, but I prefer just salt and pepper, a sliver of fat back and a sprinkle of sugar for good luck.
Next spring, or even late next summer, plant a few collards in your backyard garden.