Collard
Collard
Collard (/ˈkɒlərd/), also known as collard greens, is a type of leafy green vegetable that is part of the Brassica family, which also includes kale, broccoli, and cabbage. The term "collard" is derived from the word "colewort", which is an Old English term for "cabbage plant".
Description
Collard greens are a staple in many types of Southern American and African American dishes. They are known for their large, dark-colored, edible leaves and are often prepared by boiling or steaming. Collards are high in vitamin C, vitamin K, and fiber, and they also contain a variety of other nutrients.
Cultivation
Collard greens are a cool-season crop and grow best in the spring and fall in most climates. They are typically direct-seeded into the garden and prefer well-drained, fertile soil. Collards are relatively easy to grow and are resistant to most pests and diseases.
Culinary Uses
In the kitchen, collard greens are often used in soups, stews, and side dishes. They can be sautéed, boiled, or steamed, and are often cooked with other ingredients such as onions, garlic, and bacon. In addition to their use in traditional Southern and African American cuisine, collards are also used in a variety of other culinary traditions, including Portuguese and Brazilian cooking.
Related Terms
- Kale
- Cabbage
- Broccoli
- Brassica
- Southern American cuisine
- African American cuisine
- Vitamin C
- Vitamin K
- Dietary fiber
- Nutrient
External links
- Medical encyclopedia article on Collard
- Wikipedia's article - Collard
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