what are collards?

In article <[email hidden]>,

herbwormwood said:

Can you describe what these are for the benefit of someone who lives in Britain- referring to
vegetables available in britain?

A leafy green vegetable similar to kale. As far as I can tell, they're called "collards" over
there as well.

farminfo.orgcollards m.htmOpen ↗

vegparadise.comhighestperch55.htmlOpen ↗

--
-John electronworks.comrecipesOpen ↗

herbwormwood said:

Can you describe what these are for the benefit of someone who lives in Britain- referring to
vegetables available in britain? Thanks!

in the U.K. here too ... when I see collards I use kale ... dunno if it tastes the same but it
certainly tastes fine ...

aggie-horticulture.tamu.edukale.htmlOpen ↗

a site that decribes the similarities between the two ...

hth,

Pen

"herbwormwood" <[email hidden]> wrote in message
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Quoted message said:

Can you describe what these are for the benefit of someone who lives in Britain- referring to
vegetables available in britain? Thanks!

whatscookingamerica.netCollardGreens.htmOpen ↗

Quote from the site:

((Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an
important place on the table for well over a century, and there is no other vegetable that is quite
so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a
compact head. They are mostly kale, collards, turnip, spinach, and mustard greens.

In 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.

Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is
the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is,
in other words, the "liquor" left in the pot.

The cooking of greens came with the arrival of African slaves to the southern colonies and the need
to satisfy their hunger and provide food for their families. The slaves of the plantations were
given the leftover food from the plantation kitchen. Some of this food consisted of the tops of
turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create
meals from these leftovers, slaves created the famous southern greens. One-pot meals also represent
a tradtional method of food preparation, which is linked directly back to West Africa.

In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens
separates true southern eaters from wannabes.

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises
a year of good luck and financial reward, hanging a fresh leaf over your door will ward off evil
spirits, and a fresh leaf placed on the forehead promises to cure a headache.))

herbwormwood said:

Can you describe what these are for the benefit of someone who lives in Britain- referring to
vegetables available in britain? Thanks!

...and more calcium than you could ever get from milk and assimilates well within the body. GNUOS
www.linuxfree.net

I use white wine vinegar mixed in with some of the cooking water, and then use lemmon pepper as the
base for final spicing for a lighter more salad-like way to eat a lot of them. Here in the South
they are rather inexpensive, and nutritious everywhere. You can eat them raw, too.