Collard Greens

Our Collard Greens are grown the way many of us remember them tasting: big leaves, deep color, and a steady, clean flavor that can handle long cooking. We plant sturdy collard varieties into beds protected by our Ancient Deep Mulch system, so the roots sit in cool, living soil rich with compost.

That steady environment helps the plants build thick, strong leaves without becoming tough or leathery. When you simmer them low and slow with onions, garlic, and your favorite seasoning, they soften into silky ribbons while holding their shape. They also do well sliced thin for quick braises, added to soups, or used as wraps in place of tortillas.

We focus on growing collards as an everyday staple, not a novelty crop. Leaves are harvested at a size that gives you plenty of cooking greens per bunch, but still keeps the midribs and edges tender. If collards are a regular part of your table - whether for Sunday dinner or weeknight meals - these are grown with that respect in mind.