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Topic: Collard greens

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In the News (Sun 24 Mar 19)

  Watch Your Garden Grow - Collards
Collard (also known as tree-cabbage or nonheading cabbage), is a cool-season vegetable green that is rich in vitamins and minerals.
Collards grow from a main stalk with leaves that grow outward on inedible stems.
Collard greens are tough and depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time.
www.urbanext.uiuc.edu /veggies/collards1.html   (1393 words)

  Collard greens - Wikipedia, the free encyclopedia
Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of Africa.
Collard greens are a basic "soul food" of the Southern United States cuisine.
In Brazil and Portugal, collard greens are common accompaniments of fish and meat dishes.
en.wikipedia.org /wiki/Collard_greens   (641 words)

 Collard greens -- Facts, Info, and Encyclopedia article   (Site not responding. Last check: 2007-10-15)
The name "collard" is said to derive from (A native or inhabitant of England prior to the Norman conquest) Anglo-Saxon coleworts or colewyrts ("cabbage plants").
Collard greens are a basic " (Food traditionally eaten by African-Americans in the South) soul food" of the (additional info and facts about Southern United States) Southern United States cuisine.
Thinly sliced collard greens are also the main ingredient of a popular (Liquid food especially of meat or fish or vegetable stock often containing pieces of solid food) soup, caldo verde ("green broth").
www.absoluteastronomy.com /encyclopedia/c/co/collard_greens.htm   (688 words)

 Collard greens
Collard or collard greens is a loose-leafed variety of the cabbage plant, Brassica oleracea var.
Collard greens is a basic "soul food" of the Southern U.S cuisine.
In Brazil and Portugal, collard greens are common accompainments of fish and meat dishes.
www.brainyencyclopedia.com /encyclopedia/c/co/collard_greens.html   (608 words)

 WHFoods: Collard greens
A cup of cooked collard greens provides 57.6% of the daily value (DV) for vitamin C. 8.3% of the DV for vitamin E, and an amazing 118.9% of the DV for vitamin A. Another way in which collard greens provide antioxidant support is through their concentration of the trace mineral, manganese.
Collard greens are an excellent source of folate and a very good source of vitamin B6, both of which are needed to keep levels of homocysteine, a potentially dangerous molecule, low.
In addition to their cardio-protective B vitamins, collard greens are a very good source of potassium and a good source of magnesium, two minerals that have both been shown to reduce high blood pressure, another risk factor for cardiovascular disease.
www.whfoods.com /genpage.php?tname=foodspice&dbid=138   (4059 words)

 Collard greens   (Site not responding. Last check: 2007-10-15)
Collards are one of the milder greens; their pleasantly bitter flavor is somewhere between cabbage and kale.
Collard greens are at their best when grown and stored at cool temperatures, so they're available well into the winter.
Collard greens should be kept in a chilled display case or on ice in the market, as they will wilt and become bitter if left in a warm environment.
www.wholehealthmd.com /refshelf/foods_view/1,1523,152,00.html   (579 words)

 Encyclopedia: Collard greens
Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
Lacinato Kale (left) with Collard greens (right) Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head.
The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2.
www.nationmaster.com /encyclopedia/Collard-greens   (2099 words)

 Collard Greens, mess o' greens, History and Recipe of Collard Greens
Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale.
Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family.
Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin.
whatscookingamerica.net /Vegetables/CollardGreens.htm   (1474 words)

 Cooking with Collard Greens
Collard greens (also called collards or borekale) are a group of loose-leafed
Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded.
In Brazil and Portugal, collard greens are common accompaniments of fish and meat dishes.
www.edinformatics.com /culinaryarts/food_encyclopedia/collard_greens.htm   (476 words)

 Collard Greens Historical Data
Greens are any sort of cabbage in which the green leaves do not form a compact head.
the South, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.
The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smoothes out their bitter flavor) until they are very soft.
www.cosmicrayenterprises.com /files/SitePages/CollardGreensHistoricalData.html   (346 words)

 What are collard greens?
Collards, also called collard greens, are vegetables that are members of the cabbage family.
Collards are grown in the southern United States, for example, in Mississippi, and in Europe.
Popular uses for collards throughout the world are to steam, boil, and microwave the vegetable or, to add it to soups and stews.
ca.essortment.com /whatcollardsgr_rjlx.htm   (537 words)

 Collard-Greens Recipe 911
Collard greens are found in the produce section in the grocer and can be purchased in bags already picked, washed, and cut.
Greens normally come in a bunch and usually 4 to 6 bunches (depending on size) are sufficient for a 4 pound recipe after the stems have been removed.
Collard greens are usually served with- chicken, or beef, along with either white or sweet potatoes, macaroni and cheese, and corn bread.
www.soul-food-advisor.com /collard-greens.html   (561 words)

 Lake City Reporter - Top Story
Greens were grown (and still are in many rural backyards) as a fall and winter vegetable to sustain local settlers through the cold months.
Collards are dark green in color with smooth variegated leaves that form a loose bunch.
Greens are often served with the peas because they symbolize green paper currency.
www.lakecityreporter.com /articles/2005/01/01/news/top_story/news01.txt   (667 words)

 Collard Greens
Collards and kale may also be added to soups and stews, especially those that contain beans and spicy sausages.
Except for dandelion greens, whose younger leaves are tangier, the rule of thumb is that the smaller and younger the greens, the milder and tastier they are.
Collards are most appetizing when cooked in seasoned broth for ten to twelve minutes, while kale will cook in half the time.
www.producepete.com /shows/collardgreens.html   (907 words)

Collards, sometimes called collard greens, are a dark green, leafy vegetable with a flavor between cabbage and
Traditionally, collards are cooked with bacon or salt pork, although health-conscious cooks have developed many new recipes that are lower in saturated fat.
These carotenoids, found in high concentrations in spinach, collard greens, and kale, concentrate in the part of the retina where macular degeneration occurs.
www.truestarhealth.com /Notes/1722003.html   (1294 words)

 Collard Greens - Glossary - Hormel Foods
A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.
When preparing the greens, the leaf and two thirds of the stem can be used if desired in order to consume a majority of the nutrients that are contained in the stem.
When preparing, many believe that collard greens have the best flavor if they are sautéed, however greens can be prepared in a variety of ways depending on the desired results.
www.hormel.com /kitchen/glossary.asp?id=33188&catitemid=   (573 words)

 Allrecipes | More Recipes Like This | Collard Greens   (Site not responding. Last check: 2007-10-15)
Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks.
Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.
Collard greens are cooked with bacon and vinegar, with salt, pepper and cayenne.
mrlt.allrecipes.com /mr/16021.asp   (328 words)

Collard's peak season is January through April, but it's available year-round in most markets.
The Southern style of cooking the greens is to boil them with a chunk of bacon or salt pork.
Collard is an excellent source of vitamins A and C, calcium and iron.
web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,1453,00.html   (178 words)

 April Reynolds, "Celebrations of Thanksgiving: A Marriage of Contrasting Traditions" , U.S. Society and Values, July ...
Collard greens are high in calcium and a mainstay of cuisine in the southern United States
Collard greens as well as their sister turnip greens are a staple in most Southern homes.
It was surrounded by ham, chitterlings smothered in tomato gravy and hot sauce, collard greens with ham hocks, and the secret Reynolds ingredient: dill pickle juice.
usinfo.state.gov /journals/itsv/0704/ijse/reynolds.htm   (1190 words)

 Greens Recipes   (Site not responding. Last check: 2007-10-15)
Quicker yet, wilt the greens with a hot dressing that keeps largely intact the strikingly attractive greens in the trendy braising, or sauté, mixes that salad mix growers sell at farmers markets.
She mentions what Carolinians call creasie greens (field cress that is a wild relative of water cress), pokeweed and dandelion greens.
Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes.
www.seasonalchef.com /greens.htm   (1044 words)

 Collard Greens Recipe - Kenyan Style Collard Greens with Lemon   (Site not responding. Last check: 2007-10-15)
This collard greens recipes is a delicious departure from the everyday methods.
Wash the collard greens in several changes of water.
Bring a large pot of water to the boil, add the collard greens and cook 10 minutes.
www.ebicom.net /kitchen/page/veggies/collard.htm   (113 words)

 Tim's and Lara Beth's Kenya Page - Sukuma Wiki
Green vegetables are important to the African diet.
In Kenya, collard greens are both cheap and popular.
Serve the greens as a side dish with meat stew.
www.blissites.com /kenya/culture/recipes/sukuma.html   (258 words)

 Collard Greens Festival
Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender.
Let the combined greens and dumplings cook for about twenty more minutes or until the cornmeal is cooked all the way through.
1 ½ to 2 pounds collard greens or turnip greens (boiled or steamed until tender), 4 tablespoons minced garlic (about 4 large cloves), salt and fl pepper to taste, hot pepper sauce.
www.epa.net /collardgreens/recipe.html   (919 words)

 Cooks.com - Recipe - Big Daddy Jay's Collard Greens
Wash collards and cut off large stems; cut into 1 inch strips.
Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender).
Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens.
www.cooks.com /rec/view/0,1750,134176-246199,00.html   (186 words)

 Recipe: Easy Braised Collard Greens with Bacon
Collards are related to the cabbage, along with kale, turnip greens and mustard greens - all of which can be substituted for one another in a braised recipe like this.
Greens with bacon or ham are a Southern classic - spicy, smoky and tender in a savory broth.
Collard greens and their spreading leathery leaves can feel unwieldy at first.
kitchen.apartmenttherapy.com /food/side-dish/recipe-easy-braised-collard-greens-with-bacon-012787   (524 words)

 GARDENING : Lawns & Landscaping : Collard Greens : DIY Network
When all of the collard seeds are planted, place row markers at each variety.
Planting Collard greens: since collards seeds are small like other "greens" seeds, use the same index card technique you used with the other seeds.
The soil around the new "greens" seeds needs to be moist but you have to be careful when you water them.
www.diynet.com /diy/gr_lawns_landscaping/article/0,2029,DIY_13852_3058945,00.html   (446 words)

 Cooking collard greens/turnip greens
Collard greens are a variety of cabbage that doesn’t form a head or heart, but instead grows into a loose bundle of leaves at the top of a tough stalk.
Turnip greens, of course, grow at the top of turnips, and are slightly sweet and tender when young, but grow to be tough and strong tasting as they age.
Collard greens, a mainstay of soul food cooking, are traditionally stewed with a bit of bacon, ham or a ham hock.
www.ochef.com /523.htm   (141 words)

 Sneaking greens into your diet - Lifehacker
And, although they taste good, the smell of collard greens cooking is bad enough to drive me from the house.
Zukes are green on the outside, sure, but the inside might as well be potato, only it doesn't taste as good.
My favorite greens dish is rather simple; take a couple of handfuls of turnip greens, sautee them in light olive oil (the extra virgin stuff will smoke) with a little garlic until they soften, drizzle on a honey-dijon vinaigrette, and serve.
www.lifehacker.com /software/food/sneaking-greens-into-your-diet-208522.php   (1358 words)

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