Collard Green

Collard green is a large, flat, dark-green leaf with thick central ribs and sturdy stems. Mildly cabbage-like with gentle bitterness, it turns tender and silky when braised while remaining sturdy enough for quick sautes or stir-fries; cooks simmer it with aromatics, wilt it into soups and stews, or shred it for quick pan-cooking; sold in tied bunches or bagged pre-cut leaves.\n\nOriginating in the eastern Mediterranean, collards spread through Europe and to the Americas; they became central to Southern United States cooking and are grown as a cool-season crop across North America. Portuguese and Brazilian cuisines also feature finely sliced collard preparations.