Collard Greens – Top Bunch Seeds


Collard Greens – Top Bunch Seeds

This deliciously sweet variety of collard greens produces large 10-18 inch gorgeous leaves that are hearty and thick. Great for a simple sauté with garlic and butter/olive oil or try them as a gluten free replacement for tortillas in your favorite enchilada recipe or as a replacement for pasta shells in your favorite stuffed shell or manicotti recipe. Like their name suggests, top bunch collards grow on a tall, straight stem instead of twisting on the ground like some of their collard cousins.

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 8 weeks before Average First Frost
  • Length of Planting Window: 4 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ½ inch deep with about 3-4 seeds every 12 -18 inches. Thin plants to 1 plant per 12-18 inches. Space rows 18-36 inches apart if planting multiple rows.

For Ground Plot Planting: Plant in rows spaced 18” apart. Thin plants to stand 18-24” apart in the row.

For Raised Bed Planting: Thin plants to 12-15” apart.

Care: Keep collards watered evenly. Water every 2-3 days or more often in extreme drought conditions.

Harvest: Harvest leaves from the bottom leaving the tops to grow.

Special Instructions/Tips: Leaves at full maturity can stay on the plant for weeks, but may lose some of their sweet flavor the more mature they get. Store leaves in your refrigerator for up to a week.

Germination: 6 – 12 days

Days to Maturity: 60

Preferences: plenty of water, full/partial sun, well-draining soil

• Collard greens are sometimes referred to as the dinosaur plant by many food historians, as early varieties date back to prehistoric times.

• Collard greens are related to other delicious vegetables in the cruciferous family including, kale, cabbage, mustard greens, chard, broccoli, cauliflower, and brussels sprouts.

• Popular in many cultures’ cuisines, this versatile green is used in Ethiopian, Portuguese, and Mediterranean dishes. In the USA, it is very popular in Southern cooking.

• Collard greens, along with other deep leafy greens, have the unique ability to bind with bile in the stomach and digestive tract. This binding makes it easier for the body to excrete cholesterol, which in turn lowers LDL a.k.a ‘bad cholesterol.’

Top Bunch Collard Green and White Bean Toasts
1 baguette sliced diagonally
½ cup olive oil
1 small onion, finely chopped
6 garlic cloves, minced
1 can white beans, such as cannellini, rinsed if canned
2 teaspoons minced fresh thyme or Italian parsley
Salt and freshly ground pepper
1 pound collard greens, leaves only, coarsely chopped and rinsed but not dried

Directions: Preheat the oven to 400°. Arrange the baguette slices on a baking sheet and brush lightly on both sides with 3 tablespoons of the olive oil. Bake for about 8 minutes, or until lightly browned. Heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until the onion softens, about 5 minutes. Add the beans and cook, stirring, until heated through, about 3 minutes. Scrape the mixture into a food processor or blender and puree until smooth. With the machine on, add 2 tablespoons of the olive oil. Transfer to a bowl, stir in the thyme and season with salt and pepper; keep warm. Wipe out the skillet and set it over moderately high heat. Add the collards and stir until wilted. Transfer to a colander and let cool slightly, then squeeze out the excess liquid. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the collards and season with salt and pepper. Cook over moderately high heat, stirring, until heated through. Spread each toast with about 1 tablespoon of the warm bean puree and top with some of the collards.

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