Collard greens
Collard Greens
Collard greens (pronunciation: /ˈkɒlərd/), also known as collards, are a type of leafy green vegetable common in southern U.S. cuisine, particularly soul food. They are part of the Brassica oleracea species, which also includes kale, broccoli, and cabbage.
Etymology
The term "collard" is derived from the word "colewort" (the wild cabbage plant). The name "collard" comes from the term "colewort" (the wild cabbage plant). The term "colewort" is a combination of the Old English words "cawel" and "wyrt", which mean "cabbage" and "plant", respectively.
Description
Collard greens are large, dark-colored, edible leaves that have a slightly bitter taste. They are high in vitamins A, C, and K, and are a good source of calcium, dietary fiber, and protein.
Culinary Uses
In the southern United States, collard greens are typically cooked with ham hocks or other smoked pork products, which give the greens a savory flavor. They are often served with cornbread to soak up the "pot liquor", a nutrient-rich broth produced by the cooking process.
Health Benefits
Collard greens are rich in antioxidants and can help lower cholesterol levels. They are also a good source of folate, which is important for pregnant women as it helps prevent neural tube defects in babies.
Related Terms
External links
- Medical encyclopedia article on Collard greens
- Wikipedia's article - Collard greens
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