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Greens Collards are surprisingly versatile greens. Here are some inspired alternatives to preparing this southern staple. S TYLED B Y C HE F D AN L E W I S PHO TOS B Y B R O O K E M AYO
ANY SOUTHERNER WORTH THEIR SALT CAN ATTEST TO THE COMFORT FOUND IN A SIMMERING POT OF COLLARD
GREENS – it’s a dietary staple in many southern states, but North Carolina in particular has elevated collard production (and consumption) to an art form. Along with peanuts and sweet potatoes, North Carolina is one of the nations’ top collard producers, earning Eastern North Carolina the distinction of being informally known as the “collard belt” of the country – and the crop’s heartiness is undoubtedly part of its appeal. Typically a cool-season plant that’s grown in a variety of soils, collards can withstand a wide range of temperatures and are often eaten year round – though many believe that the leaves retain their best flavor when they’re picked just after a light frost. Collards are also simply packed with nutritional value. A one-cup serving of these greens contains a tremendous number of antioxidants, including 771 micrograms of vitamin A and nearly 35 milligrams of vitamin C, plus a significant amount of fiber, calcium and iron – all of which may or may not contribute to its rumored powers as an aphrodisiac. But those who only associate collards with Southern comfort, may have to think again. The domesticated collard plant actually originated in the eastern Mediterranean before spreading to Europe, where it quickly became a food staple. It’s also the oldest known green in the cabbage family, with ample evidence that it was grown by the ancient Greeks and Romans. Others who think of collards as a singular type of plant readily available in their local grocery stores, might also be surprised to learn that there are many different varieties of collards – some of
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