Why not? Collards are an excellent source of vitamin C and fiber. Related to kale, it’s an easy crop to grow, even into the fall in northern climates.
If I hadn’t picked some up on a whim at the farmers’ market last year, I might not have considered growing collards in our garden this year. They looked so good at the market–huge, fan-like, flat green leaves–I couldn’t resist. We had been eating a lot of lacinato kale ever since I took a culinary vacation to Tuscany so I was game for something new.
My experience with them in the past had only been collards-cooked-to-their death with pork fat in the South. So I Googled collard recipes and found a very simple one that keeps the brilliant green color because you only cook them for three to four minutes. Try this recipe for Brazilian Collard Greens from Epicurious.com.