Collards Georgia Southern is a traditional non-heading heirloom grown for substantial blue-green leaves and familiar Southern garden flavor. Harvest outer leaves for fresh cooking while leaving the growing center intact for continued production. Each packet contains 500 non-GMO seeds for planting.

Turn a fresh harvest into tender braised greens, slice young leaves for a hearty salad or blanch larger leaves for vegetable wraps. The leaves soften as they cook and pair well with onion, garlic, broth and a splash of vinegar. Plant around suitable spring or fall conditions and give the broad foliage space to develop.

Germination Rate: 85%. Test Date: 12/25. WILL.

Texas Minimum Germination Rate: 80%

Why Choose Collards Georgia Southern?

• Broad Blue-Green Leaves: Harvest substantial greens for braising, steaming and wrapping.
• Repeated Harvests: Pick outer leaves while preserving the center for continued growth.
• Kitchen Versatility: Enjoy tender cooked greens or prepare young leaves for salads.
• Heirloom and Open-Pollinated: A traditional garden selection. Seed saving requires suitable isolation and allowing plants to flower.
• Non-GMO Seeds: Not genetically engineered.

Planting Tips for Success

• Site: Choose full sun to partial shade and fertile, well-drained soil.
• Season: Follow local extension guidance for spring or fall sowing. Allow time for fall crops to develop as temperatures cool.
• Sowing: Follow packet depth guidance, cover lightly and keep the seedbed evenly moist.
• Spacing: Leave room for broad leaves and good airflow according to packet recommendations.
• Feeding: Use compost and fertilizer based on soil needs and label rates to support leaf production.
• Watering: Maintain even moisture without waterlogging. Mulch helps moderate drying and soil temperature.
• Support and Protection: Staking is generally unnecessary. Inspect for caterpillars and aphids; secured insect netting can help protect young plants.
• Harvest: Pick useful-sized outer leaves, leaving the growing center intact. Wash thoroughly before preparing.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Southern-Style: Simmer washed leaves with onion, garlic and broth until tender.
• Sautéed: Thinly slice leaves and cook with oil, garlic and a splash of vinegar.
• Steamed: Steam until tender and season with citrus and pepper.
• Fresh: Finely slice tender young leaves and massage with dressing for salads.
• Wraps: Blanch leaves until pliable and use for grains or vegetable fillings.

Order Collards Georgia Southern Seeds Today

Grow flavorful collard greens for tender braised sides, hearty meals and fresh garden harvests.

Nutritional Information

General raw collard reference values retained from this listing, not a variety-specific laboratory analysis. Per 1 cup (36 grams) harvested raw chopped collards, not planting seeds. Values vary.

• Calories: 11
• Total Fat: 0.2 gram (0% Daily Value)
• Sodium: 14 milligrams (1% Daily Value)
• Total Carbohydrates: 2 grams (1% Daily Value)
• Dietary Fiber: 1.4 grams (5% Daily Value)
• Total Sugars: 0.2 gram
• Protein: 0.9 gram
• Vitamin K: 157.7 micrograms (131% Daily Value)
• Vitamin A: 90.5 micrograms RAE (10% Daily Value)
• Vitamin C: 12.4 milligrams (14% Daily Value)
• Calcium: 83 milligrams (6% Daily Value)
• Folate: 46 micrograms (12% Daily Value)

Important Disclosures

• Variety Disclaimer: Leaf size, color, maturity and growth vary with weather, soil and care.
• Seed Storage: Store cool and dry, away from sunlight and moisture.
• Planting Zones: Follow local frost dates and seasonal recommendations for spring and fall crops.

Southern-Style Braised Georgia Southern Collards

Use harvested collard leaves, not planting seeds. Serves 4 as a side. Prep: 20 minutes. Cook: 45–60 minutes.

Ingredients

• 1½ pounds harvested Georgia Southern collard leaves
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups reduced-sodium vegetable broth, plus more as needed
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional
• 1 tablespoon apple cider vinegar
• Salt to taste

Directions

1. Wash leaves thoroughly in several changes of clean water to remove grit, then rinse under running water. Remove damaged portions and thick central stems. Stack leaves, roll loosely and slice into 1-inch ribbons.
2. Heat olive oil in a large pot over medium heat. Cook onion for 5–7 minutes until softened. Add garlic and stir for 30 seconds.
3. Add collards in batches, stirring as they wilt. Pour in broth and add paprika, black pepper and optional red pepper flakes.
4. Bring to a gentle simmer, cover partially and cook for 35–50 minutes, stirring occasionally, until greens are tender to your liking. Add broth or water if the pot becomes dry.
5. Stir in vinegar, taste before adding salt and serve warm with a little cooking broth.

Options: Serve with cornbread and beans for a hearty meal. Use less broth and simmer uncovered briefly at the end if you prefer drier greens.

Storage and Food Safety: Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

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