Collards

#8 -- Once cooked, they're pretty much indistinguishable from kale or dark green cabbage. If you live in a climate where those won't grow, then they're worth the space if you like cabbage.

If I recall correctly, they are cut-and-come-again, so you get a fair amount of production for the space they take up.

Young leaves are edible raw. Stronger flavored than white cabbage, though.

I have made collards into kislaya kapusta, Russian semi-sauerkraut. Good.

Baz, am sure they need a lot of space between plants.

I have planted them a metre apart.

My own southern roots have told me never to eat collards again as long as Brussels sprouts and green cabbage are available.