collard
Brassica for braising
Collard is a leafy green vegetable with thick, slightly bitter leaves, closely related to kale and cabbage.
Collard greens—often just called collards—are a staple of Southern American cooking, traditionally slow-cooked with ham hocks or bacon: She made collards and cornbread for Sunday dinner.
The plant tolerates frost well and is harvested through winter in mild climates.
Loose-leafed cabbage relative
Essential organic nutrients
- calciumElement twenty, builds bones
- ironElement twenty-six
- fiberPlant-based digestive aid
- antioxidantsSubstances counteracting oxidative damage
folate · nutrient-dense · heart-healthy · anti-inflammatory · cholesterol-lowering · cruciferous · superfood · low-calorie
Sharp, unpleasant taste
African American Southern cooking
- fatbackPig's back adipose
- cornbreadQuick bread from maize
- slow-cookedPrepared with prolonged heat
- braisedBrowned and simmered slowly
stewed · side-dish · Juneteenth · Gullah
kale
Loose-leafed cabbage relative
vitamins
Essential organic nutrients
antioxidants · folate · nutrient-dense · heart-healthy · anti-inflammatory · cholesterol-lowering · cruciferous · superfood · low-calorie · detoxifying
bitter
Sharp, unpleasant taste
hearty · smoky · savory · mild · tender · tough · fibrous · chewy
soul-food
African American Southern cooking
- fatbackPig's back adipose
- cornbreadQuick bread from maize
- slow-cookedPrepared with prolonged heat
braised · stewed · side-dish · Juneteenth · Gullah
braised
Browned and simmered slowly
wilted · stripped · chiffonade · massaged · raw · juiced · steamed · stir-fried · fermented