Collards
Collards
Collards (pronunciation: /ˈkɒlərdz/), also known as collard greens, are a type of leafy green vegetable that are part of the Brassica oleracea species, specifically the Acephala Group. They are a staple food in many parts of the world, particularly in Southern United States cuisine.
Etymology
The term "collards" is derived from the Anglo-Saxon word "colewort", which means "cabbage plant". The word "colewort" was eventually shortened to "collard".
Description
Collards are a type of cabbage that do not form a head. Instead, they grow in a loose rosette at the top of a tall stem. The leaves are dark green, smooth, and somewhat glossy. They are typically harvested from the bottom of the stalk upwards, leaving the plant to continue growing and producing new leaves.
Nutritional Value
Collards are rich in vitamins A, C, and K, as well as in calcium, iron, and fiber. They are also a good source of antioxidants and contain a number of beneficial compounds that may help protect against certain types of cancer.
Culinary Uses
In the Southern United States, collards are traditionally cooked with ham hocks or other smoked pork products, and served as a side dish. They can also be used in soups, stews, and stir-fries, or eaten raw in salads.
Related Terms
- Kale: Another type of leafy green vegetable in the Brassica oleracea species.
- Cabbage: A closely related vegetable that forms a dense head of leaves.
- Brassica: The genus of plants that includes collards, cabbage, kale, and many other leafy green vegetables.
External links
- Medical encyclopedia article on Collards
- Wikipedia's article - Collards
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