Collards is a variety of cabbage that doesn’t form a head, but grows in a loose rosette at the top of a tall stem. Tastes like a cross between cabbage and kale, which is a close relative.
Collard greens, or collards, are a type of leafy green vegetable that is common in southern U.S. cooking.
A member of the kale family, collard greens feature dark green leaves and tough stems. Because of their tough texture, collard greens benefit from slow, moist heat cooking techniques such as braising.
A traditional recipe for collard greens involves simmering the collards with a ham hock, or other smoked, cured pork products like bacon, and served with corn bread. Once considered food only for the poor, today, chefs have adapted to Collard greens as part of the slow-cooking movement, and have found wonderful ways of adding flavor to this great side dish.
Other techniques for cooking collard greens include sautéing, baking in casseroles or simmering in soups and stews.