Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of Africa. They are classified in the same Cultivar Group as kale and spring greens, to which they are extremely similar genetically. A cultivar is a cultivated variety of a plant species. ... Binomial name Brassica oleracea L. See also cabbage Brassica oleracea or Wild Cabbage, is a species of Brassica native to coastal southern and western Europe, where its resistance to salt and lime but intolerance of competition from other plants typically restricts is natural occurrence to limestone sea cliffs. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Africa is the worlds second-largest continent in both area and population, after Asia. ... A cultivar is a cultivated variety of a plant species. ... Lacinato Kale (left) with Collard greens (right) Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ...

The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries. The name "collard" is said to derive from Anglo-Saxon coleworts or colewyrts ("cabbage plants"). Note: This page contains phonetic information presented in the International Phonetic Alphabet (IPA) using Unicode. ...

The plant

Lacinato Kale (left) with Collard Greens (right)

The Cultivar Group name Acephala Group ("without a head" in Latin) refers to the fact that this kind of cabbage does not have the usual close-knit core of leaves ("head") of regular cabbage. The plant is a biennial in cooler climates, perennial in warmer regions. It has a stout upright or twisted stalk, up to 60 cm tall. Compared to other cabbage cultivars, it is relatively resistant to cold and frost. Image File history File links Download high resolution version (1355x1075, 1341 KB) Please see the file description page for further information. ... Image File history File links Download high resolution version (1355x1075, 1341 KB) Please see the file description page for further information. ... Lacinato Kale (left) with Collard greens (right) Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ... Latin is the language originally spoken in the region around Rome called Latium. ... Biennial is a term referring to a period of two years, much in the same way centennial refers to 100 years. ... A Red Valerian, a perennial plant. ... A centimetre (American spelling: centimeter, symbol: cm) is an SI unit of length. ...

Collards originate from the Mediterranean region, and were a regular food item in Ancient Greece and Rome. The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... Ancient Greece is the term used to describe the Greek-speaking world in ancient times. ... The Roman Empire is the term conventionally used to describe the Ancient Roman polity in the centuries following its reorganization under the leadership of Octavian (better known as Caesar Augustus). ...

The plant is very similar to kale (col crespa in Spanish), but kale has smaller and crinklier leaves, with tougher stems and veins. Lacinato Kale (left) with Collard greens (right) Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ...

Cultivars

• Georgia Southern
• Morris Heading
• Butter Collard or couve-manteiga
• couve tronchuda

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Collard dishes

The plant is commercially cultivated for its thick, slightly bitter edible leaves. They are available year-round, but many people believe that they are tastier and more nutritious in the cold months, after the first frosts. For best flavor and texture, the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the cultivar; the couve-manteiga and couve tronchuda are especially appreciated in Brazil and Portugal. Blades of grass coated in frost. ... Flavor (or flavour) is the sensory impression of a food or other substance. ... Texture is the properties held and sensations caused by the external surface of objects received through the sense of touch. ... A cultivar is a cultivated variety of a plant species. ...

Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%). In domestic refrigerators, fresh collard can be stored for about three days. Once cooked, it can be frozen and stored indefinitely.

Collard leaves have little food value and are poorly digestible when raw. They are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes. They are also rich in vitamins A, C (which however is destroyed by cooking), B1, and B2. Each 100 g of leaves provides 46 calories (190 kilojoules) of food energy and contains 4 g of protein, 0.5 grams of fat, 7 g of carbohydrates. Digestion is the process whereby a biological entity processes a substance, in order to chemically convert the substance into nutrients. ... Dietary fibers are long-chain carbohydrates (polysaccharides) that are indigestible by the human digestive tract. ... Atlantic herring, Clupea harengus, the most abundant fish species in the world. ... Meat is animal tissue (mainly muscle) used as food. ... Vitamins are organic chemicals that a given living organism requires in trace quantities for good health, but which the organism cannot synthesize, and therefore must obtain from its diet. ... The gram or gramme, symbol g, is a unit of mass, and is defined in the SI system of units as one one-thousandth of a kilogram (i. ... A calorie refers to a non-SI unit of energy. ... The joule (symbol J, also called newton meter, watt second, or coulomb volt) is the SI unit of energy and work. ... Food energy is the amount of energy in food. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... In biochemistry, fat is a generic term for a class of lipids. ... Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ...

Collard greens in US cuisine

Collard greens are a basic "soul food" of the Southern United States cuisine. They may actually be prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard leaves in "mixed greens". They are generally a "winter" dish in the South, as the plants tend to run to seed during warmer weather. Traditionally, collards are eaten on New Year's Day (along with black-eyed peas and hog jowls) to insure wealth in the coming year, as the leaves resemble folding money. US,Us or us may stand for the United States of America us, the oblique case form of the English language pronoun we. ... Soul food is an ethnic cuisine, food traditionally eaten by African Americans of the Southern United States. ... The U.S. Southern states or the South, also known colloquially as Dixie, constitute a distinctive region covering a large portion of the United States, with its own unique heritage, historical perspective, customs, musical styles, and cuisine. ... Turnip can refer to two vegetables, which are described under the articles Turnip (brassica rapa) and Rutabaga. ... Binomial name Spinacia oleracea L. Spinach (Spinacia oleracea, Amaranthaceae) is a leaf vegetable. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Black-eyed pea Categories: Plant stubs | Food and drink stubs | Faboideae | Vegetables ...

Collard greens in Brazil and Portugal

In Brazil and Portugal, collard greens are common accompaniments of fish and meat dishes. In Brazil, they are a standard side dish for feijoada (a popular pork-and-beans stew). The leaves are sliced into strips, 1 to 3 mm wide (sometimes by the grocer or market vendor, with a special hand-cranked slicer) and sautéed with oil or butter, flavored with garlic, onion, and salt. Feijoada, a traditional Angolan, Brazilian, Portuguese dish among other former Portuguese colonies, is a stew of black beans (in Brazil), white or red beans in Portugal, with a variety of pork and beef products such as salted pork trimmings (ears, tail, feet), pork sausage and bacon, and salted beef (loin... Hormel Pork Loin Filets This article is on meat. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... A millimetre (American spelling: millimeter), symbol mm is an SI unit of length that is equal to one thousandth of a metre. ... A crank is a bent portion of an axle, or shaft, or an arm keyed at right angles to the end of a shaft, by which motion is imparted to or received from it; also used to change circular into reciprocating motion, or reciprocating into circular motion. ... Sauté [V. saw-tay] is a method of cooking food a small amount of fat in a shallow pan over relatively high heat. ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ...

Thinly sliced collard greens are also the main ingredient of a popular soup, caldo verde ("green broth"). Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...

The juice pressed from fresh leaves and leaf stalks, taken regularly, is popularly believed to be a remedy for gout, bronchitis, and blood circulation problems. Bronchitis is an inflammation of the bronchi of the lungs, that causes the cilia of the bronchial epithelial cells to stop functioning. ... The circulatory system or cardiovascular system is the organ system which circulates blood around the body of most animals. ...

See also

• Kale
• Spring greens
• Cabbage
• Broccoli
• Cauliflower
• Southern US cuisine
• Cuisine of Brazil

Lacinato Kale (left) with Collard greens (right) Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ... Cultivar Group Brassica oleracea Capitata Group The cabbage (Brassica oleracea Capitata Group) is an edible plant of the Family Brassicaceae (or Cruciferae). ... Cultivar Group Brassica oleracea Italica Group Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). ... Cultivar Group Brassica oleracea Botrytis Group Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae. ... The Southern United States has a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. ... Brazils population is a racial mix of native Amerindians, Portugueses, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Asians. ...

External links

• Kale and Collard info from Texas A&M University
• Collard plant images at a commercial site.
• Another one