Vegetable
Brassica oleracea
S tier
Brassica oleracea collards are non-heading, large-leaved kale relatives with smooth or lightly waved blue-green leaves and thick midribs—milder and more cabbage-like than curly kale when cooked long. Cold sweetens them; summer heat can toughen and bitter. Southern US foodways made collards iconic. Simmer with smoked meat for potlikker, or sauté younger leaves fast. Species ties collards to cabbage and kale. Strip tough stems for best texture.
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History
Mediterranean non-heading B. oleracea leaf collards predated many headed cabbages.
African and European traditions merged into Southern US collard culture.
Collards became a defining leafy green of the American South.
Chefs revived quick-cooked collards beside traditional long potlikker.