Collard greens grow as a loose bouquet rather than a tight “head” (like cabbages). Packed with vitamins and minerals, they are among the most popular garden vegetables in the South and are rapidly becoming a delicacy in northern states as well.
Young collard leaves.
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Growing
When and Where to Plant
Collards are a cool-season crop that grows best during early spring or fall. Plant seeds in early spring or midsummer. Plant transplants in early spring or late summer. The mature plant will withstand frosts and light to medium freezes.
Soil Requirements
Leafy vegetables require quick, continuous growth for best quality. They need ample nitrogen for deep green color and tender growth. Collect soil and have it tested to get recommendations for the types and amounts of fertilizers and other amendments needed. At least seven days before planting, cover the bed with 2 inches of compost and work it in along with amendments recommended in the soil test report. You may also need to apply fertilizer beside the plants three to five weeks after the seed comes up or two to three weeks after transplanting.
Collards may be grown in a variety of soils. Heavier loamy soils will produce the greatest yields. Lighter, well-drained, sandy soils are best for early spring crops. Soils should be well drained, rich in organic matter, and have a pH of 6.0 to 6.5.
How to Plant
Place seeds in moist soil 1/2 to 3/4 inch deep, never deeper than 1 inch. Ensure that the top 3/4 inch of soil remains moist (but not saturated) while the seeds germinate. Spacing depends on when the crop will be harvested. If plants will be harvested when young, space the seeds 2 to 4 inches apart. If plants will be cut when half-grown, space seeds 10 to 15 inches apart. If plants will be harvested when full-grown, space seeds 15 to 18 inches apart. Collard greens grown in beds two to four plants wide with 12 to 18 inches between beds provide greater yields and improved quality. In addition, the plants will quickly fill in the bed, resulting in fewer weeds.
Harvesting
Collards can be harvested using several techniques:
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Cut entire plants when very young. The plant will grow back and can be harvested multiple times.
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Cut entire plants when about half-grown.
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Cut entire plants when full-grown.
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Harvest tender leaves from full-grown plants.
Recommended Varieties
Vates, Carolina Improved Heading (or Morris), Georgia Southern, Blue Max, and Heavi Crop have consistently done well in North Carolina. For additional recommendations, see Cornell University's Vegetable Varieties for Gardeners.
Collards (right) interplanted with lettuces and onions.
Tikta Alik/Bigstock.com
Purchasing Fresh Collards
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Choose bunches with dark green leaves with no yellowing.
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Refrigerate collard greens in a plastic bag for up to five days.
Preparing
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Trim stems and woody pieces, and rinse collards thoroughly to remove any traces of grit.
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Chop into pieces, as needed, for recipes.
Freezing
Start with the freshest greens you can find. Blanch the washed, trimmed greens in a large pot of boiling water for 3 minutes, then immediately immerse them in a bowl of ice water. Drain thoroughly and place in freezer-safe storage containers, removing as much air as possible to prevent freezer burn. Freeze immediately.
Recipes
Greens and Okra
Preparation time: 30 minutes
Servings: 4
Ingredients:
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1 small onion, finely chopped
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2 Tbsp. olive oil
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1 lb. collard greens, chopped
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16 medium okra, sliced
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4 chili peppers, finely chopped and crushed
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¼ cup water
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1 lemon, for juice
Directions:
In a large saucepan, sauté the onion in oil until golden brown. Add remaining ingredients except lemon. Simmer over low heat, covered, until greens are tender. Squeeze lemon juice over the top of the greens and okra mixture just before serving.
Shrimp and Collard Greens Stir-Fry
Preparation time: 20 minutes
Servings: 4
Ingredients:
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1 lb. collard greens
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½ lb. shrimp, thawed and peeled
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1 Tbsp. canola oil
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1 clove garlic, finely minced
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½ tsp. fresh ginger, grated
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⅛ tsp. salt
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1 tsp. sesame oil
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4 cups cooked brown rice
Directions:
Trim the ends off the stems of the greens and separate the leaves. Clean under running water and drain. Cut stems into 1-inch pieces and the leaves into wide ribbons. Finely mince the garlic and grate the ginger. Add the canola oil, garlic, sesame oil, and ginger to a cold pan and heat on medium-high heat.
When the herbs become fragrant and just begin to turn brown, add the collard stems. One minute later, add the collard leaves and the shrimp. Toss well to coat with the oil, and cook until stems become tender and the shrimp turns pink, about 3 minutes.
Spicy Collard Greens
Preparation time: 40 minutes
Servings: 4
Ingredients:
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4 lb. collard greens
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3 cups low-sodium chicken broth
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2 medium onions, chopped
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3 garlic cloves, crushed
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1 tsp. red pepper flakes
Directions:
Wash and cut collard greens. Add all ingredients to a large skillet with just enough water to cover. Simmer over medium heat for 25 minutes. Serve.
Scrumptious Collard Greens
Preparation time: 1 hour
Servings: 4
Ingredients:
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4 lb. collard greens
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2 Tbsp. olive oil
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3 large garlic cloves, thinly sliced
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1 cup chicken broth
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1 Tbsp. cider vinegar
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1 tsp. salt
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1 tsp. sugar
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½ tsp. crushed red pepper
Directions:
Rinse greens well. Remove stems from leaves. Cut leaves into 2-inch pieces.
In an 8-quart saucepot, heat oil over medium heat until hot. Add garlic and cook for 30 seconds or until golden, stirring constantly. Add as many collard leaves as will fit, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches as there is room.
Cover saucepot and cook greens, stirring occasionally, for 45 minutes or until very tender and most of the liquid has evaporated.
Recipes were adapted from information at Have a Plant®.
Cooked collard greens.
MonaMakela/Bigstock.com
Top 10 Ways to Enjoy Collard Greens
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Meat and potatoes. Slice potatoes and cook until almost tender. Add chopped collard greens and sliced low-fat turkey sausage. Cook until collard greens are tender and sausage is thoroughly cooked.
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A gourmet brunch. For an open-faced sandwich that’s perfect for brunch, place steamed collard greens on a slice of freshly baked whole wheat bread and top with prosciutto.
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Greens and okra. Combine these two traditional Southern ingredients in a saucepan with olive oil, chili peppers, onions, and lemon.
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Add more A. For a sweet dish packed with vitamin A, stir-fry collard greens with fresh tomatoes, sun-dried tomatoes, and roasted red peppers.
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Sizzle ‘em. Collard greens are a great addition to any stir-fry. Try them in place of bok choy with garlic, shrimp, ginger, sesame oil, and brown rice.
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Green eggs and…greens. Try making your own version of the novelty dish by serving stir-fried greens with fried eggs, mixing greens into scrambled eggs, or folding them into an omelet.
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Lose the lettuce. Use collard greens in place of lettuce. Try it as a fresh salad base, on tacos, in wraps, or on top of sandwiches.
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The classic. For a quick side dish, mix collard greens with chicken broth, garlic, and salt in a saucepan. Let greens simmer on low heat until ready to serve.
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Noodles ’n greens. Add chopped collard greens when pasta is about 5 minutes from being done. Drain and season with a small amount of sesame oil, sesame seeds, and salt.
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Spicy Southern style. Combine collard greens, onions, garlic, chicken broth, and red pepper flakes.
This section adapted from information at Have A Plant®.
|
Nutrient |
Amount |
|
|---|---|---|
|
Total Calories |
12 |
|
|
Total Fat |
0 g |
|
|
Saturated Fat |
0 g |
|
|
Trans Fat |
0 g |
|
|
Cholesterol |
0 mg |
|
|
Carbohydrates |
2 g |
|
|
Dietary Fiber |
1 g |
|
|
Total Sugars |
0 g |
|
|
Added Sugars included |
0 g |
|
|
Protein |
1 g |
|
| Minerals |
Calcium |
7 mg |
|
Potassium |
2 mg |
|
|
Sodium |
6 mg |
|
|
Iron |
1 mg |
|
| Vitamins |
Vitamin A |
10 mcg RAE |
|
Vitamin C |
14 mg |
|
|
Vitamin D |
0 mcg |
|
Acknowledgments
The author wishes to express appreciation to Linda Brandon, Chris Gunter, Rachel Herring, Debra Ireland, Jeannie Leonard, Issac Lewis, Chantel Lumpkin, Karen Neill, and NC State Extension Master GardenerSM volunteers for their assistance in preparing this publication.
Publication date: May 1, 2026
AG-808-02
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