Collard Greens

Sold By: Gullah Grub

$8.50

This is a 32 ounce jar! Chef Bill Green’s greens are the quintessential Low-Country staple. We sell this by the jar so you can heat them up and eat them any time you want!

Pick-up times for all orders are between noon and 5:00pm on Wednesday through Friday or on Sunday.

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Nutrition Details: Collard Greens
Nutrition Facts (Per Serving)

Total Calories (per serving): 85.6, %DV: 4.3
Protein
7.2g
14.3%
Fat
1.6g
2.5%
Carbs
14.9g
5%
Fiber
9.5g
38.1%

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Collard Greens
Nutrition Facts (per serving), servings ~6
Total Calories (per serving): 85.6, %DV: 4.3

Protein
7.2g
14.3%
Fat
1.6g
2.5%
Carbs
14.9g
5%
Fiber
9.5g
38.1%
Cholesterol
0mg
0%
Sodium
59.3mg
2.5%
Calcium
532.6mg
53.3%
Magnesium
64.1mg
15.3%
Potassium
523.2mg
11.1%
Iron
1.1mg
6.3%
Zinc
0.5mg
4.8%
Phosphorus
64.7mg
9.2%
Vitamin A
569.3æg
63.3%
Vitamin B1
0.1mg
11.2%
Vitamin B1
0.3mg
23.2%
Vitamin B1
1.7mg
10.7%
Vitamin B6
0.4mg
31.3%
Vitamin B12
0æg
0%
Vitamin C
82.1æg
91.2%
Vitamin D
0æg
0%
Vitamin E
5.2mg
34.5%
Vitamin K
991.6æg
826.3%
Allergens: None
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Description

This is a 32 ounce jar! Chef Bill Green’s greens are the quintessential Low-Country staple. We sell this by the jar so you can heat them up and eat them any time you want!

Gullah Grub

Bill Green and his family have been preparing authentic Gullah meals at his restaurant for over 15 years. Bill follows the rules of Gullah traditions when it comes to preparing food. First, eat in season. Each season brings a special harvest and when you eat in season you help protect the earth and maintain balance. For example, Gullah folk only eat oysters during the months ending with the letter R – September through December.

This ensures the oyster beds have time to grow and mature. Unfortunately, due to societal changes and growth, this practice is no longer being observed. As a result, oysters are being over harvested for profits and people are eating this cherished seafood practically all year round.

Second rule, eat locally. By choosing to eat local you support the small farmer, cut down on need for transportation and you are not buying foods that are grown in a hothouse that is often genetically modified for longer shelf life. The new term floating around these days is “organic”.

The Gullah people have been eating organically for centuries. For several years now Bill and his wife Sara have been teaching the youth in the Beaufort, South Carolina community how to grow and prepare food following the Gullah traditions.

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