Collard Greens

Collard greens (Hebrew: עלה גינתי, aleh gintiy; Portuguese: couve; Spanish: berza or col rizada) are a leafy green vegetable that is part of the cabbage family, Brassica oleracea. They are a popular vegetable in Southern U.S. cuisine, often prepared with pork and served with other traditional side dishes such as cornbread and black-eyed peas. Collard greens are known for their slightly bitter taste and are rich in vitamins K and A, as well as being a good source of calcium and other nutrients. The leaves are broad and fan-like, and they are typically harvested throughout the growing season, becoming sweeter after a light frost. In many cultures, collard greens are used in a variety of dishes, including soups, stews, and sautéed preparations.