Discover

'Collards', also called 'collard greens' or 'borekale' (''Brassica oleracea'' Acephala Group), are various loose-leafed cultivars of the cabbage plant. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir as well. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.
The plant is also called ''couve'' in Brazil, ''couve-galega'' in Portugal, (''col'') ''berza'' in Spanish-speaking countries and ''Raštan'' in Montenegro. The name ''collard'' is said to derive from Anglo-Saxon ''coleworts'' or ''colewyrts'' ("cabbage plants"). It is also said that ''collard'' is a pidginized version of ''colored''.

Contents

The plant

Collards in cooking

Nutrition facts

Collard greens in U.S. cuisine

Collard greens in Brazil and Portugal

Cultivation and storage

External links

The plant

The Cultivar Group name ''Acephala'' ("without a head" in Greek) 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
Collards originate from the Mediterranean region, and were a regular food item in Ancient Greece and Rome.They can still be found grown in Montenegro under the name ''Raštan''. The plant is very similar to kale (''col crespa'' in Spanish), but kale has smaller and crinklier leaves, with tougher stems and veins. It is also very similar to spring greens. Popular cultivars of collard greens include Georgia Southern, Morris Heading, Butter Collard (or ''couve-manteiga''), and couve tronchuda.

Collards in cooking

Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Collards have higher nutritional value when cooked than when raw due to the tough cell structure ^[1]; they can be blended into a juice, usually in combination with sweet fruit juices to improve the flavor. Collards are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes.

Nutrition facts

Collard leaves are rich in calcium (226 mg per cup, cooked), vitamins B1, B2, B9, and C (which may be leached by cooking, however), as well as beta-carotene (pro-vitamin A). 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.

Collard greens in U.S. cuisine

Collard greens are a staple of southern U.S. cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard leaves in "mixed greens". They are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red). Traditionally, collards are eaten on New Year's Day (along with black-eyed peas or field peas and corn bread) to ensure wealth in the coming year, as the leaves resemble folding money. Cornbread is a common accompaniment to collards and is used to soak up the collard broth, or "potlikker", which is rich in nutrients. Roughly 1/4lb (aprox 100 g) of cooked collards is 46 calories. Collard greens may also be thinly sliced and fermented to make collard kraut, which is often cooked with flat dumplings.

Collard greens in Brazil and Portugal

In Brazil and Portugal, collard (or ''couve'') greens are common accompaniments of fish and meat dishes. In Portuguese and Brazilian cuisine, they are a standard side dish for feijoada (a popular pork and beans-style 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.
Thinly sliced collard greens are also the main ingredient of a popular soup, ''caldo verde'' ("green 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.

Cultivation and storage

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.
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.

External links

★ Kale and Collard info from Texas A&M University

★ Another one

★ East Palo Alto, CA. Collard Greens Festival

★ Collard Greens Nutrition