Difference in greens?

Question

Whats the differnce between kale greens, collard greens, and soylent greens? Any difference in how you prepare them?

Answer 1

Kale and Collards are similar. Members of the cabbage family and are excellent sources of vitamin A, folic acid, and vitamin C and fiber. Both can be cooked in similar methods.


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Answer 2

Kale and collards come from the same family of vegetables, formerly called Cruciferaceae, or cruciferous, but now apparently called Brassicaceae. They are prepared in the same way. Collards have a stronger musky flavor, similar to turnips, and you have to remove the woody stems in the leaves or they will be bitter. Kale you don't have to worry about removing the stems, and kale has a milder flavor.

Wash them well, and cook them slowly, over low heat, only in the water that clings to the leaves for best flavor. They will need some doctoring up. I add tamari, sea salt, liquid smoke, onion, olive oil, and balsamic vinegar to mine. Don't over-salt them, the salt will concentrate as they cook down.

Answer 3

hi there,
i know of good ol collards and turnip greens,
kale is just as good, but less liked,
i use mostly and at least 2 pounds smoked meats, neck bones, ribs, turkey necks, ham hock, etc... i cook them first for 30 min, than i add my at least 2 bunches of greens, you can cut them as you like, add them bit by bit and season with salt, pepper, pinch of something hot, and i put 1/2 cup sugar in, 2 tbs, vinegar, 1/2 cup hot water, stir all and simmer for 1 hour, stir in between and keep adding some water, so they want burn, taste your greens and see if the meat almost fall of them bones, than they are done, serve with cornbread, mac and cheese, enjoy

PS: when using turnip greens, cut turnips in chunks and add them with greens, keep always some hot water, cold water will interrupt the cooking process, best of all, you can freeze it, and reheat it on the stove or microwave,