Collard greens

Collard greens (Brassica oleracea; Acephala Group) are a large-leafed, dark green relative of the cabbage.

Collard Greens - a leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavor reminiscent of cabbage and kale.
Combine - to mix two or more ingredients together.

collard greens = collards Notes: This is a favorite of Southern cooks, who often cook them with salt pork or smoked ham hocks. Frozen collards are an acceptable substitute for fresh.

Collard greens - One of a variety of "greens" with a firm leaf and sharp flavor somewhere between cabbage or kale and turnip greens, fellow members of the mustard family. Depending on their age, they can be mild and sweet or mustardy.

Collard greens are dark-green, broad, flat leafy greens that resemble kale and cabbage. They are an excellent source of vitamin A and are believed to possess anti-oxidant, cancer-fighting properties.

Collard greens freshly washed, still attached to the stalk.
Collard greens are easily hand shredded for cooking ease.
Smoked pork neckbone is often used as a flavoring agent while boiling collard greens.

Collard greens--an excellent source of vitamins A, C, and K--give this classic Cajun favorite a delicious nutrition boost.
Total Time: 35 mins
Servings: 6 (about 1 cup) servings ...

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Collard Greens (Southern USA): Plant roots similar to turnips cooked with chunks of pork belly.
Com Dep (Indonesian): Grilled green rice
Com Huong Giang (Vietnamese): Hue rice, serve with Nuoc Cham (lime sauce).

20 ozs collard greens (thawed and drained)
14 ozs artichoke hearts (drained and coarsely chopped)
Amount Per Serving ...

collard, collard greens A type of cabbage whose leaves do not form
a head; highly nutritious and able to withstand very hot and very
cold temperatures; it is a favorite country vegetable in the southern
U.S., where it is called collard greens.

Cooking Collard Greens or Turnip Greens
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kale A member of the cabbage family closely related to collard greens. Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A. Kale is best steamed or boiled and served with butter.

collard, collards, or collard greens (KAHL-uhrd) - Any sort of cabbage in which the green leaves do not form a compact "head." They are mostly large "kales.

Also known as potherbs, winter greens are typified by sturdy leaves and include kale, Swiss chard, endive, escarole, and mustard and collard greens.

Kale can be substituted with Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens.

Hearty Galician soup of beef, beans, potatoes and chopped collard greens.
Sopa de Alubias Negras
Thick black bean soup simmered with onion, garlic, green bell peppers, cumin and sherry.

At Thanksgiving, my mother, with her natural charm, influenced my son to eat freshly cooked turnips (a tiny bit of sugar added) and collard greens (we are southern) along with his favorite mashed sweet potatoes topped with mini-marshmallows for ...

This leafy, spinach-like vegetable is typical prepared as one would prepare turnip or collard greens. This variety of callaloo Amaranthus viridis), better known as Chinese spinach or Indian kale, ...

calcium: a mineral essential for healthy bones and teeth. Vegan foods containing calcium include collard greens and edamame.
cannellini: white Italian kidney bean.

In Trinidad and other eastern Caribbean countries, callaloo is often made with okra, and sometimes with coconut milk, chili peppers, lobster meat, and other seasonings all simmered down into a side-dish stew. Slow-cooked collard greens are an ...

French Ratatouille is just stewed vegetables, and good individual candidates for stewing include eggplant, tomatoes, celery, celery root, leeks, cabbage, fennel and almost any tough greens, such as collard greens, chard, kale or mustard greens.

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Cut of pork from the neck which is sold as chops or diced and minced. Good for casseroles and stews. Collard greens ...

See also: Greens, Collard, Flavor, Vegetable, Cooking