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Collard (plant) - Wikipedia Collard is a group of loose-leafed cultivars of Brassica oleracea (the same species as many common vegetables like cabbage and broccoli) Part of the acephala cultivar group (or kale group), collard is also classified as the variety B oleracea var viridis
What Are Collard Greens and How Do You Cook Them? - Allrecipes A staple side dish in Southern cuisine, collard greens are notable for their heartiness The sturdy leaves hold up well when cooked for long periods of time, so they're commonly used in soups and braises
Southern-Style Collard Greens Recipe Southern-style collard greens have the best flavor, hands down Our easy recipe for Southern collard greens cooks them low and slow so they're tender, juicy, and brimming with flavor
Collard | Description, Nutrition, Facts | Britannica Collard, form of cabbage of the mustard family, grown for its broad, nutritious leaves It is commonly raised as a source of winter greens in the southern United States
Collard Greens - NC State Extension Publications Collard greens grow as a loose bouquet rather than a tight “head” like other cabbages Packed with vitamins and minerals, they are one of the most popular garden vegetables in the South and are rapidly becoming a delicacy in northern states as well
The Ultimate Guide to Cooking Collard Greens: Timing is Everything! Collard greens, with their robust flavor and hearty texture, are a staple in many culinary traditions, particularly in Southern cuisine Known for their health benefits and versatility, these leafy greens can be enjoyed in various dishes However, the success of cooking collard greens largely depends on how long you prepare them
What Are Collard Greens? - The Spruce Eats Collards have dark green, fanlike leaves with tough stems They're a member of the same group of plants that includes kale, turnips, and mustard greens
Southern Collard Greens - A Classic Easy Recipe Collard greens are a leafy green vegetable that is closely related to kale, and cabbage They are a staple vegetable in Southern cuisine and are often cooked with ham hocks, smoked turkey, bacon, or other smoked meats by way of sautéing, braising, and or steaming