Collards

Collards are vegetables that have large green leaves and tough stems, which are removed before eating. The leafy parts that we eat are called “collard greens.” They’re closely related to cabbage, kale, and mustard greens and are prepared in similar ways. A staple side dish in Southern cuisine, collard greens are notable for their heartiness. The sturdy leaves hold up well when cooked for long periods of time, so they’re commonly used in soups and braises.