Cabbage 'Ultracross'

Collard greens 'Ultracross' (Brassica oleracea acephala), Offered by Le Potager Ornemental de Catherine

Collard greens 'Ultracross' are a hardy, productive variety prized for their mild, more subtle flavor than kale. This non-headed cabbage , also known as collard greens or Portuguese greens , forms large, tender, nutritious leaves that are perfect for stir-fries, soups, and stews.

This variety is part of The Heirloom Collard Project, aimed at preserving and improving traditional collards. It is very cold hardy , tolerates climatic variations well and is ideal for aeroponic cultivation .

Characteristics of the variety

Type : Biennial (grown as an annual)
Plant habit : Erect, not headed
Height : Up to 80 cm
Foliage : Large, soft green
Flavor : Mild, more delicate than kale
Maturity : 60 days
Tolerance : Very cold resistant and adaptable to various climates
Use : Stir-fries, soups, stews

?? Cultivation method

?? Exposure : Full sun or partial shade
?? Sowing :
• Indoors 1 to 6 weeks before transplanting
• Direct sowing 3 to 4 weeks before the last frost
?? Sowing depth : 6 mm
?? Germination temperature : 18-24°C
? Germination time : 7 to 14 days
?? Spacing : 10 to 30 cm between plants
?? Watering : Regular, well-drained and rich soil
?? Harvest : Tender leaves to be cut as needed

Thanks to its cold resistance and easy cultivation , 'Ultracross' collard greens are ideal for continuous and generous production , even in cool climates.

Use and special features

?? A key ingredient of the famous Caldo Verde
Very popular in Portugal , this cabbage is the base of the traditional Caldo Verde soup , a comforting and iconic dish.

?? A resilient and adaptable cabbage
Tolerates cold well, grows in open ground or in aeroponic culture and adapts to varied conditions .

?? Extended and continuous harvest
Picking the leaves as they come stimulates production for a harvest until the first frost .

?? Traditional recipe for Caldo Verde (Portuguese collard soup)

Ingredients (for 4 people):

• 
  
  200 g of 'Ultracross' collard greens (or Portuguese cabbage), finely chopped



• 
  
  4 medium potatoes , peeled and cut into chunks



• 
  
  1 onion , chopped



• 
  
  2 cloves garlic , chopped



• 
  
  1 chorizo ??(or smoked sausage), thinly sliced



• 1.5 L chicken or vegetable broth
  



• 2 tbsp olive oil
  



• 
  
  Salt and pepper , to taste

Preparation :

1?? Sauté the onion and garlic in olive oil over medium heat until translucent.
2?? Add potatoes and broth, bring to a boil and cook until tender (about 15 minutes).
3?? Blend the soup until it has a velvety texture.
4?? Add the chopped cabbage and cook for 5 minutes until it remains tender and slightly crunchy.
5?? Add the slices of chorizo , adjust the seasoning and serve very hot with a drizzle of olive oil.

?? Tip: Serve with Portuguese cornbread for an authentic experience!