collard; collard greens; collards
[ KAHL-uhrd ]
Long a staple of
SOUL FOOD, collard (also called collard greens and just plain collards) is a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at the top of a tall stem. It's often confused with its close relative
KALE and, in fact, tastes like a cross between cabbage and
KALE. Collard's peak season is January through April, but it's available year-round in most markets. Look for crisp green leaves with no evidence of yellowing, wilting or insect damage. Refrigerate collard in a plastic bag 3 to 5 days. The Southern style of cooking the greens is to boil them with a chunk of bacon or salt pork. They can be prepared in any manner suitable for spinach or cabbage. Collard is an excellent source of vitamins A and C, calcium and iron.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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