Cromwell Greens

Collard greens, a member of the Brassica family (which includes kale, broccoli, and cabbage), have a long and rich history.

The word “collard” is derived from the Old English term “colewort,” which means “cabbage plant.”

Collard greens are believed to have originated in the Mediterranean, where they were cultivated by the ancient Greeks and Romans as far back as 2000 years ago. During the African diaspora, enslaved Africans brought culinary traditions with them to America, and collard greens became a staple in diets in the American South. The greens were valued for their resilience – as the plants can withstand heat and cold – and they thrived in the Southern climate. Collards became particularly associated with soul food in the U.S., often cooked with ingredients like smoked meats, salt, and vinegar. Collard greens are not as deeply ingrained in Australian culinary history as they are in the U.S. or the Mediterranean. Still, they have gained recognition in recent years due to the increasing popularity of diverse, global cuisines and health-conscious eating.

In the Southern states of America, especially in African American communities, collard greens hold cultural significance – they are often eaten on New Year’s Day in the hope that they will bring financial prosperity for the year ahead. This tradition is linked to their green colour, symbolising money (in America at least!). Additionally, in African American folklore – it’s said that if you cook collard greens with pork on New Year’s Day, it will ward off bad luck in the coming year. Pork and greens are such a classic combination – which is why our recipe features rashers of bacon!

It’s no secret that collard greens (or any greens really!) are rich in nutrients, but they also hold detoxifying properties. Collard greens are known to have glucosinolates, which can help the body detoxify harmful substances in the body. Throw in other vitamins and minerals – including vitamin K, vitamin A, vitamin C, and calcium – and we really should be including collard greens and greens from the Brassica family into our diet more often! They are also high in fibre and contain compounds that may support heart health and reduce inflammation. So, they’re great for us, but they are also great in the garden, acting as companion planters because they can repel pests and provide shade for smaller crops. They are often grown alongside beans, cucumbers, and herbs.