Kale vs. Collards
Eat your greens this spring, when they are in season. Two of the most popular ones include a Southern staple, collard greens, and a new-age favorite, kale.
These two are related – both are technically a variety of cabbage in the species Brassica oleracea. As a result, both greens are very nutritious and rich in vitamins A, B, E and K. Collards are lower in calories and high in fiber and protein, while kale contains more iron.
Collards are extremely hardy and can withstand temperatures in the high teens. Kale, also cold-hardy, should be planted in the very early spring so that its leaves have time to mature before the weather warms up.
Both greens can be used interchangeably, though collards are more often associated with Southern cooking and paired with pork or vegetables. One newer way to use collards is as a sandwich wrap, as the hardy, flat leaf holds up well. Kale is used in many different cuisines and has become increasingly popular in the past decade. Either leafy green can be chopped up and added to soups, stir-fries or even pasta sauce to add a nutritional punch.
Find recipes for both, along with other spring greens, at farmflavor.com.