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collard |
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collardHeadless form of cabbage (Brassica oleracea, Acephala group), in the mustard family. It bears the same botanical name as kale, differing only in that collard leaves are much broader, are not frilled, and resemble the rosette leaves of head cabbage. The main stem has a rosette of leaves at the top. Lower leaves commonly are harvested progressively; sometimes the entire young rosette is harvested. The leaves are highly nutritious, rich in minerals and in vitamins A and C. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Kohlrabi is a subspecies of Brassica oleracea, a protean species that includes cabbage, cauliflower, broccoli, brussels sprouts and collard greens. However, their Collard Greens, Mixed Greens, and Turnip Greens smell and taste as fresh as they did the day they were picked. ground cumin 1 large sweet onion, diced 1 large sweet potato 1 red bell pepper, chopped 1 bunch of collard greens, kale, or chard (of a combo), washed and sliced in ribbons Cilantro, a handful, chopped Salt and pepper to taste Preparation In a large pot or skillet, heat oliva oil and cumin on low-medium. |
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