What are Collard Greens?

Collard Greens ( brassica oleracea ; acephala group) are a large, dark green relative of cabbage. It is also related to Kale and mustard green and are relatively mild, aroma approximates a combination of cabbage and kale. Unlike curly deciduous kalea, they have smooth leaves. This vegetable has been cultivated by the ancient Greeks and pre -carnation Romans, and there is evidence that they have been grown in Britain for more than 1,000 years. The first record of them in the United States dates back to the 16th century. Today, Greens Collard is widely grown in the American South, as in Brazil, Spain, Portugal, Africa regions and other areas. A free leaf plant, nonheading is relatively hardy, tolerates frost and cold better than any of its cabbage.

and 1 cup (190 g) part of the cooked green cabbage has about 50 calories and is full of nutrients. It is a former source of vitamins C, A and K, as well as manganese and folate. In addition, this same portion will provide a good source of calcium, fiber and beta-carotene, as well as inITamine E. rich in nutrients and antioxidants, these green are beneficial to support the immune system, leather and bones, eyes and to support digestion.

Collard Green are available throughout the year-snack, frozen and canned. When choosing fresh, chefs should avoid leaves that are faded or faded, and choose only those that are dark green and immaculate. The smaller the leaf, the milder the flavor and the finer it will be.

This vegetable keeps better in the refrigerator than other types of green, but if they are too long, they will be bitter. The chefs should wrap the unprecedented leaves in wet paper towels and place in a re -filling plastic bag in a sharper socket of the cooler. They should be used within five days.

Because they tend to be sandy, fresh green should be thoroughly washed before cooking. The effective method of removing gravel and sand is trimmingRoot ends of stems and immersion of leaves in a bowl of water. The cookbook can use hands to flow the leaves with water, allowing the dirt to fall to the bottom. The leaves can then be placed in a colander, rinse them with clean water and replace the water in a bowl. This process should be repeated two or three times until no dirt is visible at the bottom of the bowl.

Before cooking, any hard stems or midRibs should be cropped. The traditional southern cooking method is slowly cooking greenery in water with a little salt pork for taste until they are very tender. Alternatively, the wheels can be cooked with broth, which omits pork. Because they are so fibrous, it can take about 45 minutes to 1 hour to cook. Vinegar does not listen to their bitterness and is often served as a spice next to them.

Brazilian chefs have kolárs in soups and steamed meat like feijoada and caldo verde, and roast them with oil, garlic and salt as a side dish and fish appetizery.