Collard

A leafy green vegetable, *Brassica oleracea*, grown for its large, edible leaves. Collards are a member of the cruciferous family, closely related to kale, cabbage, and broccoli, and are popular in Southern U.S. cuisine. The leaves, which can be cooked or eaten raw when young, have a slightly bitter taste that mellows upon cooking. They are a good source of vitamins A, C, and K, as well as fiber and calcium. collard plants are relatively cold-hardy and thrive in well-drained soil with ample sunlight. Various cultivars offer variations in leaf size, texture, and color.

Collard meaning with examples

• My grandmother always cooked collards with smoked turkey necks, creating a flavorful and traditional Southern dish. The slow simmering made the leaves incredibly tender. This recipe has been passed down through generations, with each family member adding their personal touch. I've tried other greens, but nothing compares to the comforting taste of collard greens.
• For a healthier side dish, I sauteed collard greens with garlic, olive oil, and a pinch of red pepper flakes. The quick cooking method retained some of the leaves' pleasant bitterness and vibrant green color, making them a delicious accompaniment to grilled chicken or fish. Adding a splash of lemon juice brightens the dish.
• The farmers market had a beautiful display of fresh collard greens, offering a choice of smooth or crinkly-leafed varieties. I selected a bunch, planning to use them in a flavorful stew with beans and sausage. This dish is perfect for a cool evening. Local produce is the best.
• Despite not being a Southern native, I’ve come to love collard greens. Experimenting with different cooking methods and flavor profiles has been a fun culinary adventure. I even tried making a collard green salad with a light vinaigrette. The possibilities are endless.