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| ==Collard dishes== | ==Collard dishes== | ||
| 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 |
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 ]s. For best ] and ], the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the ]; the ''couve-manteiga'' and ''couve tronchuda'' are especially appreciated in ] and ]. | ||
| Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Fresh collard leaves can be stored up to 10 days if refrigerated to just above freezing (-0.8 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.) | Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Fresh collard leaves can be stored up to 10 days if refrigerated to just above freezing (-0.8 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.) | ||
| Collard leaves have little food value and are poorly digestible when raw. They are mainly consumed boiled or lightly sautéed, as meal fillers and as a source of ], especially as a balance to fish and meat dishes. They are also rich in |
Collard leaves have little food value and are poorly ] when raw. They are mainly consumed boiled or lightly sautéed, as meal fillers and as a source of ], especially as a balance to ] and ] dishes. They are also rich in ]s A, C (which however is destroyed by cooking), B1, and B2. Each 100 ] of leaves provides 46 ]s and contains 4 g of ], 0.5 grams of ], 7 g of ]s. | ||
| ===Collard greens in US cuisine=== | ===Collard greens in US cuisine=== | ||
| Collard greens is a basic "]" of the Southern ] cuisine. It may actually be prepared with |
Collard greens is a basic "]" of the Southern ] cuisine. It may actually be prepared with other similar green leaf vegetables, such as ], ] greens, ], and ] leaves. It is traditionally a "winter" dish. | ||
| ===Collard greens in Brazil and Portugal=== | ===Collard greens in Brazil and Portugal=== | ||
| In ] and ], collard greens are common accompainments of fish and meat dishes. In ], they are a standard side dish for ] (a popular pork-and- |
In ] and ], collard greens are common accompainments of fish and meat dishes. In ], they are a standard side dish for ] (a popular ]-and-]s stew). The leaves are sliced into strips, 1 to 3 ] wide, (sometimes by the market vendor, with a special hand-cranked slicer) and ]d with oil or butter, flavored with garlic, onion, and salt. | ||
| Thinly sliced collard greens are also the main ingredient of a popular ], ''caldo verde'' ("green broth"). | Thinly sliced collard greens are also the main ingredient of a popular ], ''caldo verde'' ("green broth"). | ||
| The juice pressed from fresh leaves and leaf stalks, taken regularly, is popularly believed to be a remedy for ], ], and ] problems. |
The juice pressed from fresh leaves and leaf stalks, taken regularly, is popularly believed to be a remedy for ], ], and ] problems. | ||
| ==See also== | ==See also== | ||
Revision as of 22:51, 10 June 2004
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| Brassica oleracea var. acephala |
Collard or collard greens is a loose-leafed variety of the cabbage plant, Brassica oleracea var. acephala, which is grown as a food crop and garden ornamental, mainly in Brazil, Portugal, and the Southern U.S..
The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries, and borekale or spring greens in the U.K. The name "collard" is said to derive from Angl-Saxon coleworts or colewyrts("cabbage plants").
The term collard greens also means a dish made from the plant's large edible dark-green leaves.
The plant
The variety name acephala ("without a head" in Latin) refers to the fact that this kind of cabbage does not have the usual close-knit core of leaves ("head") of regular cabbage.
Like all cabbage varieties, collard originates from the Mediterranean region, and was a regular food item in Ancient Greece and Rome. Collard is relatively resistant to cold and frost.
The plant is very similar to kale (col crespa in Spanish); both are considered the same variety (acephala), but kale has smaller and crinkler leaves, with thoughter stems and veins.
Cultivars
- Georgia Southern
- Morris Heading
- Butter Collard or couve-manteiga
- couve tronchuda
Collard dishes
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.
Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Fresh collard leaves can be stored up to 10 days if refrigerated to just above freezing (-0.8 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.)
Collard leaves have little food value and are poorly digestible when raw. They are mainly consumed boiled or lightly sautéed, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes. They are also rich in vitamins A, C (which however is destroyed by cooking), B1, and B2. Each 100 g of leaves provides 46 calories and contains 4 g of protein, 0.5 grams of fat, 7 g of carbohydrates.
Collard greens in US cuisine
Collard greens is a basic "soul food" of the Southern U.S cuisine. It may actually be prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard leaves. It is traditionally a "winter" dish.
Collard greens in Brazil and Portugal
In Brazil and Portugal, collard greens are common accompainments of fish and meat dishes. In Brazil, they are a standard side dish for feijoada (a popular pork-and-beans stew). The leaves are sliced into strips, 1 to 3 mm wide, (sometimes by the 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.
See also
External links
- Kale and Collard info fromTexas A&M University
- Collard plant images at a commercial site.
- Another one