The Story of Georgia Southern
This variety of heirloom collard was first released around 1880 and is also known as "Georgia", "Creole", and "Southern".
Most Americans associate collards with southern cuisine and Soul Food cooking, however they are important to the diets of many Asian cultures and may have been a part of even ancient Greek and Roman cooking (along with kale).
It is thought that collard greens were grown in Asia Minor as far back as 5000 BCE. By 1600 they were cultivated globally.