Scientific Name: Brassica oleracea
Country of Origin: Europe
Collard greens are a winter-hardy crop originating in Southeast Asia. Collard greens are high in many nutrients and are rich in vitamin A. Collard greens have a strong cabbage flavor, though late-season collards become sweeter as a result of frost. Collard greens can be eaten raw, sauteed, stir-fried, or added to soup or stews; they are a common ingredient in many world cuisines, from classics of the American South to staple dishes of East Africa.
Braised Collard Greens