collard

Collard greens, or collards, are a leafy green vegetable of the Brassica oleracea var. viridis, part of the acephala group that also includes kale. They are characterized by large, broad, smooth leaves with a sturdy central rib, growing on nonheading plants rather than forming a head.

Origin and distribution: Native to the western Mediterranean, collards were widely cultivated in Europe and later in Africa and the Americas; in the United States they are a staple of Southern cuisine.

Nutrition: Collards are low in calories and high in vitamins A, C, and K, as well as calcium and dietary fiber.

Preparation and uses: In North America they are commonly simmered for long periods with smoked meat or sausages, or sautéed with garlic and onions; they can be braised, added to soups, or used as wraps.

Cultivation and varieties: Best grown in cool weather; tolerant of frost; harvest outer leaves first. Popular cultivars include Georgia Southern, Vates, and Champion. Collards prefer fertile, well-drained soil and regular moisture; they are typically grown as an annual or short-lived perennial in suitable climates. They continue to produce leaves over an extended season, making them a reliable staple for home gardens and market farmers.