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New page: {{Infobox Cultivar | name = Collard greens (shown on right) | image = Lacinato Kale and Collard Greens.jpg | image_width = 240px | image_caption = Lacinato kale (left) with collard greens ...
{{Infobox Cultivar | name = Collard greens (shown on right)
| image = Lacinato Kale and Collard Greens.jpg
| image_width = 240px
| image_caption = Lacinato kale (left) with collard greens (right)
| species = ''[[Brassica oleracea]]''
| group = [[Acephala Group]]
| origin = unknown
| subdivision = Many, and some are known by other names.
}}
'''Collards''', also called '''borekale''' (from the Dutch boerenkool (farmers' kale), are various loose-leafed [[cultivar]]s of ''[[Brassica oleracea]]'' ([[Acephala Group]]), the same species that produces [[cabbage]] and [[broccoli]]. The plant is grown for its large, dark-colored, [[greens (vegetable)|edible leaves]] and as a garden ornamental, mainly in [[Brazil]], [[Portugal]], the Southern [[United States]], many parts of [[Africa]], [[Montenegro]], [[Spain]] and in [[Kashmir]]. They are classified in the same [[Cultivar|cultivar group]] as [[kale]] and [[spring greens]], to which they are extremely similar genetically.
The plant is also called ''couve'' in [[Brazil]], ''couve-galega'' in [[Portugal]], (''col'') ''berza'' in [[Spanish language|Spanish]]-speaking countries and ''Raštan'' in [[Montenegro]]. In Kashmiri it is called ''haak''. The name ''collard'' is said to derive from [[Anglo-Saxon language|Anglo-Saxon]] ''coleworts'' or ''colewyrts'' ("cabbage plants").
== The plant ==
[[Image:Collards in container.jpg|thumb|left|160px|Young collard plants growing in a container]]
The Cultivar Group name ''Acephala'' ("without a head" in [[Greek language|Greek]]) refers to the fact that this variety of ''B. oleracea'' does not have the usual close-knit core of leaves ("head") like cabbage. The plant is a [[Biennial plant|biennial]] where winter frost occurs, [[Perennial plant|perennial]] in even colder regions. It has an upright stalk, often growing up to 2 feet tall. The plant is very similar to [[kale]]. Popular cultivars of collard greens include Georgia Southern, Morris Heading, Butter Collard (or ''couve-manteiga''), and couve tronchuda.
== Cultivation and storage ==
The plant is commercially cultivated for its thick, slightly bitter edible leaves. They are available year-round, but many people believe that they are tastier and more nutritious in the cold months, after the first [[frost]]. For best [[flavor]] and [[Texture (food)|texture]], the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the [[cultivar]]; the ''couve-manteiga'' and ''couve tronchuda'' are especially appreciated in [[Brazil]] and [[Portugal]].
Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%). In domestic refrigerators, fresh collard can be stored for about three days. Once cooked, it can be frozen and stored for greater lengths of time.
| image = Lacinato Kale and Collard Greens.jpg
| image_width = 240px
| image_caption = Lacinato kale (left) with collard greens (right)
| species = ''[[Brassica oleracea]]''
| group = [[Acephala Group]]
| origin = unknown
| subdivision = Many, and some are known by other names.
}}
'''Collards''', also called '''borekale''' (from the Dutch boerenkool (farmers' kale), are various loose-leafed [[cultivar]]s of ''[[Brassica oleracea]]'' ([[Acephala Group]]), the same species that produces [[cabbage]] and [[broccoli]]. The plant is grown for its large, dark-colored, [[greens (vegetable)|edible leaves]] and as a garden ornamental, mainly in [[Brazil]], [[Portugal]], the Southern [[United States]], many parts of [[Africa]], [[Montenegro]], [[Spain]] and in [[Kashmir]]. They are classified in the same [[Cultivar|cultivar group]] as [[kale]] and [[spring greens]], to which they are extremely similar genetically.
The plant is also called ''couve'' in [[Brazil]], ''couve-galega'' in [[Portugal]], (''col'') ''berza'' in [[Spanish language|Spanish]]-speaking countries and ''Raštan'' in [[Montenegro]]. In Kashmiri it is called ''haak''. The name ''collard'' is said to derive from [[Anglo-Saxon language|Anglo-Saxon]] ''coleworts'' or ''colewyrts'' ("cabbage plants").
== The plant ==
[[Image:Collards in container.jpg|thumb|left|160px|Young collard plants growing in a container]]
The Cultivar Group name ''Acephala'' ("without a head" in [[Greek language|Greek]]) refers to the fact that this variety of ''B. oleracea'' does not have the usual close-knit core of leaves ("head") like cabbage. The plant is a [[Biennial plant|biennial]] where winter frost occurs, [[Perennial plant|perennial]] in even colder regions. It has an upright stalk, often growing up to 2 feet tall. The plant is very similar to [[kale]]. Popular cultivars of collard greens include Georgia Southern, Morris Heading, Butter Collard (or ''couve-manteiga''), and couve tronchuda.
== Cultivation and storage ==
The plant is commercially cultivated for its thick, slightly bitter edible leaves. They are available year-round, but many people believe that they are tastier and more nutritious in the cold months, after the first [[frost]]. For best [[flavor]] and [[Texture (food)|texture]], the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the [[cultivar]]; the ''couve-manteiga'' and ''couve tronchuda'' are especially appreciated in [[Brazil]] and [[Portugal]].
Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%). In domestic refrigerators, fresh collard can be stored for about three days. Once cooked, it can be frozen and stored for greater lengths of time.