Collards Vates is an heirloom variety grown for dark blue-green leaves and classic Southern flavor. Plan for approximately 75 days to maturity, with timing affected by planting method, weather and care. Each packet contains 500 non-GMO, heirloom seeds for planting.

Build a garden harvest around versatile leaves you can braise, steam or slice into soups. Pick useful-sized outer leaves while leaving the growing center intact for continued production. In the kitchen, Vates pairs naturally with garlic, lemon and beans, turning a handful of garden greens into a satisfying skillet dish.

Time spring or fall plantings to your local conditions rather than relying on a fixed calendar. Collards tolerate cool weather, but heat, drought and severe freezes can affect leaf quality and growth. Consistent moisture and steady fertility help support productive plants.

Germination Rate: 85%. Test Date: 8/25. Will.

Texas Minimum Germination Rate: 80%

Why Choose Collards Vates?

• Dark Blue-Green Leaves: Harvest flavorful greens for traditional sides and everyday meals.
• About 75 Days: Use the listed maturity estimate to plan your seasonal harvest.
• Repeated Picking: Harvest outer leaves while keeping the center growing.
• Cool-Season Choice: Suitable for spring and fall planting windows based on local conditions.
• Heirloom and Non-GMO: An open-pollinated variety that is not genetically engineered.

Planting Tips for Success

• Sun and Soil: Choose full sun and fertile, well-drained soil amended with finished compost.
• Season: Follow local frost dates and regional guidance for spring and fall sowing.
• Sowing: Plant about ¼ inch deep and keep evenly moist until seedlings emerge.
• Spacing: Thin or transplant to about 18 inches apart for leaf development and airflow.
• Water: Maintain consistent moisture without waterlogging. Mulch helps moderate drying.
• Fertilizer: Feed according to soil needs and fertilizer label directions.
• Support: Plants are generally self-supporting and do not need a trellis.
• Pest Care: Inspect for cabbage worms and aphids. Secured insect netting can help protect young plants.
• Harvest: Pick outer leaves at a useful size, preserving the growing center, or cut the mature plant for a larger harvest.

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

• Braised: Simmer washed, sliced leaves with broth, onion and garlic until tender.
• Skillet Greens: Cook thin ribbons with olive oil and garlic, adding liquid and time as needed for tenderness.
• Soups and Stews: Stir chopped greens into bean soups and simmer until softened.
• Steamed: Steam leaves and finish with lemon and pepper.
• Wraps: Trim thick ribs and blanch larger leaves until pliable before filling.

Order Collards Vates Seeds Today

Grow dark blue-green collards for comforting sides, hearty skillets and fresh garden harvests.

Nutritional Information

General cooked collard reference values retained from this listing, not a variety-specific laboratory analysis. Per 1 cup cooked, chopped harvested collard greens, not planting seeds. Values vary with preparation.

• Calories: 63
• Protein: 5.2 grams
• Total Fat: 1.4 grams
• Total Carbohydrate: 10.7 grams
• Dietary Fiber: 7.6 grams
• Calcium: 268 milligrams (21% Daily Value)
• Iron: 2.2 milligrams (12% Daily Value)
• Vitamin C: 34.6 milligrams (38% Daily Value)
• Vitamin K: 772.5 micrograms (644% Daily Value)
• Folate: 177 micrograms DFE (44% Daily Value)

Important Disclosures

• Variety Disclaimer: Leaf size, maturity, color and yield vary with soil, weather, care and harvest timing.
• Seed Storage: Store unused seed cool, dry and dark in a tightly closed container.
• Planting Zones: Choose planting windows using local frost dates and regional growing guidance.

Garlic-Lemon Vates Collards and White Bean Skillet

Use harvested collard leaves, not planting seeds. Serves 4 as a side or 2 as a light main. Prep: 15 minutes. Cook: 30–40 minutes.

Ingredients

• 1 pound harvested Vates collard greens
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ¾ cup reduced-sodium vegetable broth, plus more as needed
• 1 can (15 ounces) cooked white beans, drained and rinsed
• 1 tablespoon lemon juice, plus wedges for serving
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional
• Salt to taste

Directions

1. Wash collards thoroughly, checking folds for grit, then rinse under running water. Trim damaged areas and remove thick central ribs. Stack leaves, roll loosely and slice into ½-inch ribbons.
2. Heat olive oil in a large deep skillet over medium heat. Add garlic and stir for 30–60 seconds without browning.
3. Add collards in batches, stirring until wilted. Add broth, pepper and optional pepper flakes.
4. Cover and simmer gently for 20–30 minutes, stirring occasionally, until tender. Mature leaves may take longer. Add broth or water if the pan becomes dry.
5. Stir in cooked beans and simmer for 5 minutes until hot throughout. Uncover briefly to reduce excess liquid if desired.
6. Add lemon juice, taste before adding salt and serve warm with lemon wedges.

Options: Substitute cooked chickpeas for white beans or serve over rice. Use thoroughly cooked beans, never raw dried beans.

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

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