what are collar greens?

Answer 1

Collard greens are huge leafy vegetables in the cabbage family. They're often used in Southern cooking. Each one looks like a large, oval, broad, dark green leaf.

They're inexpensive and pack a lot of nutrients.

Answer 2

Yeah, they're collard.

They're pretty good, though I prefer turnip or mustard greens. Though there isn't a whole lot of difference between them, once you cook them down. I mean, if you had a couple of different kinds all at once, maybe you could tell, but greens are pretty much greens.

My mom never puts meat in her greens. Put on some good vinegar when they're done, or some of that vinegar with the little peppers packed in it. You don't need ham or pork or whatever.

I saw a good recipe for bitter greens that was made with onions, garlic, golden raisins, and vegetable broth. Saute' the onions and garlic in some oil, put in the greens, put in the broth, cook it down, toss in some raisins. Put some toasted pine nuts on top--I think toasted nuts would be a good addition, like toasted almonds or pine nuts.

Check Italian cookbooks for greens recipes if you don't want to go the Southern route. Italians do greens up right, too.

Answer 3

A dark green vegetable rich in calcium and other vitamins and minerals, very healthy. Used alot in soul food and southern food. Delicious when made right absolutely disgusting when made wrong. You have to eat only the dark green leaves, wash throughly. Boil in vegetable broth (you can't eat it raw) for a long time. (for a veg way of making it)

also very cheap.

Answer 4

They are stem greens, often used in African Ethnic cooking. The best thing I could compare them to in flavor is a cross between asparagus and mustard greens.

Answer 5

you probably mean collard greens which this is what they are

Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April.


Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.

According to the book, The Backcountry Housewife - A Study of Eighteenth-Century Foods, by Kay Moss and Kathryn Hoffman:

The 17th century Lowland Scots had greens or potherbs "from the yard" along with their oat cakes or oatmeal. The switch to corn cakes or mush along with their greens in 18th century American was most likely not too difficult a transition for these folk.

John Lawson remarked on the many green herbs, wild and cultivated, growing in Carolina in the early 1700's. These greens included lamb's1quarters, plantain, nettles, rhubarb (dock rather than garden rhubarb), comfrey among "abundance more than I could name." The "abundance" most likely adds dandelion, sorrel, spinach, cabbage, lettuce, endive, cresses, and purslane to the list.

Collard greens have been cooked and used for centuries. The Southern style of 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. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. 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, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking .

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 Southern states, 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.

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.
Hope this Helps!!!!!!

Answer 6

this question is already well answered. i can only add(no doubt with shock to the veg's here) that i like mine cooked with smoked ham-hocks. lots of vitamin A in collards too. one serving contains 100% USRDA of vitamin A. if you dont want to use meat for seasoning, try margarine and herb seasonings. not as good but it works.

Answer 7

IT IS COLLARD GREENS.THEY ARE LEAFY GREEN VEGETABLES FOUND IN YOUR PRODUCE SECTION. MOST PEOPLE BOIL THEM, HOWEVER I BUY THEM FOR MY SONS IGUANA THE CLERK AT THE PET STORE SAID THEY ARE VERY HEALTHY AND HE WOULD GET ALL THE VITAMINS AND MINERALS HE NEEDS FROM THE GREENS.

Answer 8

collard greens and if you know some one who can cook them well they are delicioud

Answer 9

their collard greens, and their some type of asparagus looking stem greens i think

Answer 10

I think they kind of look like spinach...something white folk eat down south.