Collard greens

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Collard greens (Wikipedia)

Collard is a group of certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage (Capitata group) and broccoli (Italica group). Collard is a member of the Viridis group of Brassica oleracea. American collard cultivars are more correctly placed in the Viridis cultivar group due to a high genetic similarity with cabbage, although older publications often include them within the Acephala group (kale). The name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops).

Collard
Collard-Greens-Bundle.jpg
A bundle of collard greens
SpeciesBrassica oleracea
Cultivar groupAcephala Group
OriginGreece
Cultivar group membersMany; see text.
Young collard in agricultural land; these are young plants that have come out of the soil after a harsh winter in Kashmir.

The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables, mainly in Kashmir, Brazil, Portugal, Zimbabwe, South Africa, the American South, Tanzania, Uganda, Kenya, the Balkans, and northern Spain. Collard greens have been eaten for at least 2,000 years, with evidence showing that the ancient Greeks cultivated several types of the plant.

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