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Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli
The plants are grown as a food crop for their large, dark-green, edible leaves, mainly in Kashmir, Brazil, Portugal, Zimbabwe, the southern United States, Tanzania, Kenya, Uganda, the Balkans and northern Spain. Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of collard.
A staple side dish in US Southern cuisine, collard greens are notable for their heartiness. The sturdy leaves hold up well when cooked for long periods of time, so they’re commonly used in soups and braises.
Collard greens are often cooked with smoked and/or salted meats (ham hocks and bacon are popular choices), onions, vinegar, pepper, and salt. They’re also used in salads or in wraps with greens substituted for bread.