Kale and collards are leafy greens in the brassica family (which also includes things like broccoli, cauliflower, cabbage and Brussel sprouts.) I use them interchangeably because there is very little difference in flavor between the two. In the picture below, collards are labeled “dinosaur kale.” The main difference between the two is kale is smaller and darker and has ruffled leaves. Collard leaves can be mostly smooth to a bumpy or crinkly (called savoy) leaf. Whether you use kale or collards is just a matter of personal preference and availability.
Good in cool weather
All the brassicas are good fall crops. They are cold hardy and withstand mild frosts as low as 26°. With a little protection (cold frame, hoop frames or even a bedsheet) you can have fresh broccoli and cabbage well in to winter. In fact, brassicas’ flavor improves after a frost.
One of the reasons most people don’t like Brussel sprouts is because what’s in the store is so bitter. But if you harvest Brussel sprouts after a
frost, you will get a sweet, flavorful vegetable. My husband went from a Brussel sprout hater to a lover once he tasted our post-frost harvest.
Kale and collards are even better fall vegetables because, unlike cabbage or broccoli, you don’t have to wait for a healthy head to mature before picking. You can start picking leaves right away and continue picking (starting with the bottom-most leaves) for as long as the plant survives. Plan for a good fall crop by planting a few kale plants in mid- to late-July to enjoy this tasty vegetable into early winter.
Here’s more:
Here’s a short video I made to
illustrate an easy way to shred kale or collards.
AND
Check out these recipes using collards. They are sure to be family favorites.
Thank you, Kim. No doubt about it–southerners certainly know their greens. The collards I knew in Portugal were like the ones in your link–all mostly smooth leaved. But the collards I’ve grown here were all savoy leaved, indistinguishable from the “dinosaur kale” in the picture. As for flavor, I can’t really tell the difference between all the different varieties–can you? They’re all good!
I hope you enjoy your Caldo Verde, Lisa!
Thanks for fixing the recipe link 🙂 I can’t wait to make the Caldo Verde- we just dug some potatoes and I have all the other ingredients available.
That dinosaur kale is “dinosaur kale.” It is not collard greens. I live in the south where we grow them all the time. The leaves on collards are very broad, while the dinosaur is narrower and usually greener. They are definitely different plants.. Weekly, I can purchase both dinosaur kale and collards at our local health store.
http://penandfork.com/recipes/how-to-cook-collard-greens/
Thanks for the head’s up–I just fixed the link. I hope you enjoy the recipes.
I love, LOVE Brandy’s website. I even have a link to her site here. She does so much with so little.
I just found your blog through The Prudent Homemaker….I can’t wait to explore it further!!
The link to the collard recipes doesn’t seem to be working. I just picked a bunch of kale and greens and am looking for some new recipes.