Collard (plant)

Collard, also known as collard greens, refers to certain leafy vegetables of the Brassica oleracea group, belonging to the Acephala cultivar group. The name "collard" comes from "colewort."

Collard plants are characterized by their large, dark green leaves, which are a rich source of vitamins, minerals, and dietary fiber. Unlike some other members of the Brassica oleracea family like cabbage or Brussels sprouts, collards do not form a tight head.

Collards are typically cultivated as an annual vegetable, although they are technically biennial plants. They are cold-weather crops and are often planted in late summer or early fall for harvest throughout the winter and early spring in many temperate climates. Frost can actually improve the flavor of collard greens, making them sweeter.

Culinary uses of collard greens vary regionally. In the Southern United States, collard greens are a traditional staple, often simmered for a long time with ham hocks or other pork products to impart a smoky flavor. They are also popular in African, Portuguese, and Brazilian cuisines. Collard greens can be steamed, boiled, stir-fried, or even eaten raw in salads (especially when the leaves are young and tender).

Nutritionally, collard greens are an excellent source of vitamins A, C, and K, as well as calcium, iron, and folate. They are also a good source of fiber and antioxidants.