Vegetable

Collard Greens

Collard greens are loose-leaf brassicas (Brassica oleracea Acephala group) with broad, thick, blue-green leaves and a sturdy midrib. Flavour is earthy and cabbagey with gentle bitterness that softens in long moist heat; young leaves can be sliced thin for raw slaws. They stand up to smoke, pork fat, chilli, vinegar, and garlic better than tender lettuces do. In the American South they are pot-likker classics simmered with smoked meat; similar leaves appear in Portuguese, Brazilian, East African, and Kashmiri cookery under local names. Strip or shred tough stems for even cooking, salt early, and finish with acid. Frost-sweetened winter leaves are prized; avoid yellowed or slimy bunches.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Floret

Head

Heart

Leaf

Stalk

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Vates

Champion

Morris Heading

Brassica oleracea

Georgia Southern

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

BitterEarthyFirmGreenHeartyMild

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.2

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 21.4 mg
Salt 0.05 g
Total Carbohydrate 6.5 g
Dietary Fibre 2.38 g
Total Sugars 3.07 g
Complex / starch 2.03 g
Protein 1.94 g
Water 93.8 g

Detailed nutrients

Energy 35.2 kcal
Water 93.8 g
Carbohydrates 6.5 g
- Sugars 3.07 g
  - Monosaccharides 2.14 g
  - Disaccharides 0.92 g
- Starch 2.03 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
- Fibre 2.38 g
  - Soluble Fibre 0.83 g
  - Insoluble Fibre 1.55 g
Protein 1.94 g
- Plant Protein 1.84 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 540 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.58 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 139 µg
- Vitamin C 17 mg
- Vitamin E 1.36 mg
- Vitamin K 360 µg
Minerals 431 mg
- Major Minerals 425 mg
  - Calcium 32 mg
  - Sodium 21.4 mg
  - Potassium 372 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 17 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.58 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 139.3 · vitamin-e: 1.36 · vitamin-k: 359.7 ·

Minerals

Sodium: 21.39 · Potassium: 372 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Collard Greens.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1000 BCE

Collard Greens was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1700

Trade, migration, and selection spread distinctive Collard Greens types and preparations into new climates and cuisines.

1950

Modern production, storage, and transport made Collard Greens a regular purchase far from where it is grown or raised.

2000

Cooks now treat Collard Greens as both staple and specialty, with more attention to provenance, variety, and form.