EVERY DAY 6 AM TO 8:30 PM
(closed Christmas Day)
4732 Battlefield Boulevard South
Chesapeake, VA 23322
NORTH CAROLINA LOCATION
100 Caratoke Highway
Moyock, NC 27958
Collard greens are a staple vegetable of Southern Cuisine. They are generally prepared as other similar green leafy vegetables, such as kale, turnip greens, spinach, and mustard greens. They are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neck bones, fatback, pigtails, or other fatty meat), diced onions, vinegar, salt, and black, white, or crushed red pepper, and some cooks add a small amount of sugar. White potatoes are often cooked with collars for a boiled dinner of “ham hocks, collards, and potatoes”. Traditionally in the south, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money. Cornbread is used to soak up the nutrient-rich collard broth, which is referred to as "pot liquor".
Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber, and contain multiple nutrients. Collard greens are also a high source of vitamin K (the clotting vitamin) and should be eaten in moderation by individuals taking blood thinners. Roughly a quarter pound of cooked collards contains 46 calories.
Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing at high humidity. In typical home refrigerators, fresh collard leaves can be stored for about three days. Once cooked, they can be frozen (0° F) and stored indefinitely.
For those special occasions, buy 5 quarts and get the 6th quart free - remember COLLARDS FREEZE great!
This customer stops to pick a quart of collards on each of his trips to the OBX. He said, " These damn collards are great; we especially enjoy them around Thanksgiving.".