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Collards

Appears in
Taste the State: Signature Foods of South Carolina and Their Stories
Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

  • About

Blue Stem Collard was the first variety for which a commercial seed demand developed after the Civil War. One of the “old stand by” collards like the white and yellow cabbage collard known for flavor and reliability in the field. David S. Shields.

No discussion about southern or South Carolina ingredients would be complete without greens, particularly collard greens. The name collard is a southern alteration of the English word “colewort,” a loose-leafed form of cabbage. Native to Europe, cabbages were early settler food, but southerners discovered that heading cabbages, when grown in the South, bore seed that sprouted cabbages that would not head. These were coleworts, or collards.

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