San Diego Gardener
The biggest challenge you will be presented with by these collards is keeping up with them. They get HUGE! I have harvested leaves off of them that were three and a half feet long. One plant will give you an armload of greens about every week or two. Three plants kept two vegetarians and three backyard chickens full of delicious greens for the better part of last winter. Because the don't lose very much volume when they cook, they are easy to make a meal out of. We braise them, add garlic, red pepper flakes, some peanut oil and a handful of peanuts, and they are absolutely delicious.
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