Collard Greens - Sustainable Harvest
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Sustainable harvest or Cut-and-Come-Again Method means that instead of pulling the entire plant or cutting off the whole head, harvesters trim only the larger, mature outer leaves. This leaves the central crown intact, encouraging the plant to continuously regenerate and extend its lifespan.
🥬 Product Name: Collard Greens (Cải rổ) 300g +/-30g
Scientific Name: Brassica oleracea var. viridis
👉 Harvest Date: 60–80 days (Champion ~60–75 days, Morris Heading ~80 days); grows on an upright stalk allowing repeated leaf harvests rather than one cut
💚 Natural flavors: Earthy and slightly bitter with a hint of sweetness — milder and less peppery than kale. Bitterness comes from glucosinolates, which break down into indoles and isothiocyanates (like sulforaphane) when cut or chewed. Raw leaves taste more concentrated and leathery; long cooking mellows the bitterness and reveals a nutty sweetness.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/c%E1%BA%A3i%20r%E1%BB%95
- Run Away Rice: https://runawayrice.com/?s=collard
👩🍳 Nutrition Value:
- USDA: https://fdc.nal.usda.gov/food-details/170406/nutrients
- Nutritionix: https://www.nutritionix.com/food/collard-greens
- Note: collard greens aren't a traditional Vietnamese vegetable — "cải rổ" is the standard Vietnamese name used in local markets/recipes.
