what are collard greens?

Question

clarify the difference between collard greens, mustard greens,turnip greens

Answer 1

Different plants, slightly different tastes, all cruciferous. If you know how to prepare them, not too bad actually, and they're good for you too. Dark green leafy vegetables are a great source of iron, Vitamin K, A and C.

Here are a few tips and ideas to try when you decide to go green:

Collard greens. This long-time staple of Southern cooking has large, blue-green leaves and can have a slightly leathery texture. Pick the youngest, most tender bunch you can find, cut it against the grain and simmer until it becomes tender. But skip the traditional Southern salt pork—you don’t need it. Instead, sauté it with seasoned rice wine vinegar, or simmer it in white wine and onions for ten minutes and let the natural flavor of the collards shine through.
Kale. The sturdiest of the greens, kale makes a great garnish for salads or holiday plates and platter, but that doesn’t mean you can’t eat it, too. This curly leafy green is considered to have more nutrition per ounce than almost any other vegetable. Look for brightly colored, firm bunches. Remove the stems, cut the leaves and simmer with beer—kale and ale is a great combination—or sauté with garlic. Though stiff when raw, you’ll find that it wilts quickly—five to ten minutes in the pan is generally all you need. Also look for new varieties—at least new to these shores—including black or dyno kale, a centuries old staple in Northern Italy. It’s not as curly, but it’s just as nutritious.
Turnip and Mustard greens. These delicate, strongly flavored greens benefit from the addition of vinegar or lemon juice. Mustard greens pack a mustardy spice, and turnip greens pack the most punch of all. Vinegar helps to cut the bitterness. But because they’re delicate, they wilt quickly in the pan. Taste it after five minutes, and if it’s too strong, keep cooking for another five or ten minutes to mellow the flavor. And remember to keep the pan moist.
Chard. This leafy green comes in several varieties, including red-veined red chard. Related to the beet, it’s one step up in flavor and texture from spinach, but wilts almost as quickly in the pan. Combine it with a squeeze of fresh lemon to enhance its already tart flavor.

Answer 2

They're like swiss chard, only not as large. You need to steam them and serve with butter and salt, or rip em into small pieces for use in a salad.

Part of "Soul Food."

Answer 3

green plants that you eat

Answer 4

They are redneck food, sometimes it is called soul food. White trash food, soul food is all the same.