Brassica oleracea Classic, cold-hardy collard with smooth, blue-green leaves; reliable for fall and overwintering in much of the PNW.
 
Grown by Bluebird Forest Garden in Orofino, Idaho

Collard Greens have a long culinary history as described in this article by culinary historian Michael Twitty. They are native to Eurasia and traveled south to West and Central Africa sometime around the Middle Ages, where they became a popular food among Africans. There are stories of Collard Greens traveling to the U.S. from Germany, and possibly by way of African slaves. Collard Greens were one of the few foods they were allowed to cultivate for themselves on plantations. They have become a staple of Southern cuisine, but we in the North are a bit slower to catch up...cook them a bit longer than kale and they'll act similarly. I love how well they can hold their own in soups.
 
Pack of ~30 seeds

When to plant: Start indoors February–March or direct sow April–August. 
How to plant: Indoor start or direct seed. 
Seed depth: ¼ inch 
Spacing: 18–24 inches 
Notes: Extremely cold-tolerant and well suited to PNW fall and winter harvests.