Deutsch: Blattkohl / Español: Berza / Português: Couve / Français: Chou cavalier / Italiano: Cavolo verde
Collard in the food context refers to a type of leafy green vegetable, closely related to cabbage, kale, and broccoli. Known scientifically as Brassica oleracea, collards are characterized by large, dark green, sturdy leaves with a slightly bitter, earthy flavor. They are highly nutritious and widely used in various traditional dishes, especially in Southern American cuisine.
Description
Collard greens are part of the cruciferous vegetable family. Unlike cabbage, collards do not form a tight head; instead, their leaves grow in loose clusters. The leaves are thick and fibrous, requiring longer cooking times compared to more delicate greens like spinach or Swiss chard.
Their tough texture makes them ideal for slow cooking, which tenderizes the leaves and mellows their flavor. They are often cooked with smoked meats or seasoned broth, which infuses them with richness and depth.
Collards are rich in vitamins A, C, and K, as well as calcium and fiber. They're also known for their cholesterol-lowering properties when steamed.
Application Area
Collard greens are used across many culinary traditions, including:
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Southern U.S. Cuisine: Braised with ham hocks, bacon, or smoked turkey.
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Portuguese Cooking: In soups like caldo verde.
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African and Caribbean Dishes: Cooked with spices, coconut milk, or tomatoes.
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Healthy Diets: Used raw in smoothies or lightly sautéed in grain bowls and salads.
They can be prepared in many ways—boiled, steamed, sautéed, stir-fried, or even baked into chips.
Risks and Challenges
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Bitterness: If undercooked, collards can retain a harsh, bitter edge.
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Tough Texture: Requires proper cooking to become tender; otherwise, it can be chewy.
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Overcooking: Too much heat or time can cause them to lose color and become mushy.
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Nutrient Loss: Boiling can leach nutrients into the water unless the broth is consumed.
Similar Terms
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Kale: Leafy and fibrous, but with curlier leaves and often milder flavor.
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Mustard Greens: Spicier and thinner than collards, with a peppery bite.
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Turnip Greens: A softer, more tender green, often mixed with collards in Southern cuisine.
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Cabbage: More compact and tender, usually used differently in cooking.
Popular Recipe: Southern-Style Collard Greens
Ingredients:
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1 bunch collard greens (washed, stems removed, leaves chopped)
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1 smoked ham hock or 200 g smoked turkey necks
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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Salt, pepper, and red pepper flakes to taste
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4 cups chicken broth or water
Instructions:
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In a large pot, sauté onion and garlic until soft.
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Add smoked meat and broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes.
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Add collard greens, vinegar, sugar, and seasonings. Stir to combine.
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Cover and simmer for 45–60 minutes, or until greens are tender and flavorful.
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Serve hot, ideally with cornbread to soak up the flavorful "pot liquor" (the seasoned broth left behind).
This dish is a comforting, soul-warming staple, often served alongside barbecue, fried chicken, or beans and rice.
Summary
Collard greens are hearty, nutrient-dense leafy vegetables with deep roots in traditional cuisines. Whether stewed, sautéed, or blended into modern recipes, their bold flavor and versatility make them a staple in both heritage cooking and health-conscious diets. Mastering the art of cooking collards offers a delicious way to connect with culinary history while enjoying wholesome, satisfying meals.
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