Ingredient: Collard greens
Category: Vegetables
Season: All
Collards, also called borekale (from the Dutch boerenkool (farmerskale), Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant.
The plant is grown for its large, dark coloured, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir as well.
They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.
The plant is also called: couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries and Raštan in Montenegro. The name collard is said to derive from Anglo-Saxon coleworts or colewyrts ("cabbage plants"). It is also said that collard is a pidginised version of coloured.
Nutrition facts
Collard leaves are rich in calcium (226 mg per cup, cooked), vitamins B1, B2, B9, and C (which may be leached by cooking, however), as well as beta-carotene (pro-vitamin A). Each 100 g of leaves provides 46 calories (190 kilojoules) of food energy and contains 4 g of protein, 0.5 grams of fat, 7 g of carbohydrates.
Widely considered to be healthful foods, they are high in vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties: diindolylmethane, sulforaphane and selenium.
Collard Greens in American Food
Collard greens are a staple of southern U.S. cuisine and soul food.
They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard leaves in "mixed greens".
They are generally eaten year-round in the South.
Typical seasonings, when cooking collards can consist of smoked and salted meats (ham hocks, pork neck bones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red).
Traditionally
Collards are eaten on New Year's Day (along with black-eyed peas or field peas and corn bread) to ensure wealth in the coming year, as the leaves resemble folding money.
Cornbread is a common accompaniment to collards and is used to soak up the collard broth, or "potlikker", which is rich in nutrients. Roughly 1/4lb (aprox 100 g) of cooked collards is 46 calories.
Collard greens may also be thinly sliced and fermented to make collard kraut, which is often cooked with flat dumplings.
Collard greens in Brazil and Portugal
In Brazil and Portugal, collard (or couve) greens are common accompaniments of fish and meat dishes.
In Portuguese and Brazilian cuisine, they are a standard side dish for feijoada (a popular pork and beans-style stew).
The leaves are sliced into strips, 1 to 3 mm wide (sometimes by the grocer or market vendor, with a special hand-cranked slicer) and sautéed with oil or butter, flavoured 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.
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 flavour and texture, the leaves should be picked before they reach their maximum size. Flavour and texture also depend on the cultivar; the couve-manteiga and couve tronchuda are especially appreciated in Brazil and Portugal.
Fresh collard leaves can be stored for up to 10 days, if refrigerated to just above freezing (1 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
Collards in cooking
Only sticky, light green leaves are fit for consumption; any wilted or yellowish leaves must be discarded.
Collards have higher nutritional value when cooked than when raw due to the tough cell structure; they can be blended into a juice, usually in combination with sweet fruit juices to improve the flavour
Collards are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes
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