what are collard greens

Collard greens, or collards, are a leafy green vegetable that belong to the Brassica family of cruciferous vegetables). They have large, dark-green, edible leaves that are cooked and eaten as vegetables). Collard greens are smooth and hearty in texture with broad, dark green leaves, and light-colored veins and stems. They have a flavor that can be described as a cross between kale and cabbage. Collard greens are available year-round, but the peak time to buy is January through April. They are rich in antioxidant vitamins A and C, as well as being high in vitamin K, calcium, iron, fiber, and phytonutrients from the carotenoid group, including lutein and zeaxanthin). Collard greens are a staple vegetable in Southern U.S. cuisine and are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called "mixed greens"). They are usually cooked low and slow until they are nice and tender, and are often prepared with smoked and salted meats, diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper. Collard greens are also used in Portuguese and Brazilian cuisine).