A favorite Southern dish!
Collards are a vitamin-rich, cool-weather vegetable with a flavor similar to kale, but somewhat milder. A common side dish, especially in the South, collards are easy to grow and wonderfully tolerant of heat and cold; in fact, their flavor is sweetened by a little frost. All parts of the collard plant are edible and can be harvested at any time during the growing season. Collards are often cooked with bacon, salt-pork, or ham, but they’re also delicious in egg dishes such as quiche, much the same as swiss chard and spinach.