Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the SouthernUnited States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Kashmir. They are classified in the same cultivar group as kale and spring greens, to which they are closely similar genetically. The name collard is a shortened form of the word colewort (“cabbage plant”).
So when a product claims to have the active ingredient “colewort”, you know it’s really collard greens.
The plant is also called couve in Brazil, couve-galega in Portugal, “kovi” or “kobi” in Cape Verde, berza in Spanish-speaking countries,Raštika in Bosnia and Herzegovina and Croatia and Raštan in Montenegro. In Kashmir it is called haak. In Congo, Tanzania and Kenya(East Africa) the plant is called Sukuma wiki.
Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties, such as diindolylmethane and sulforaphane. Roughly a quarter pound of cooked collards contains 46 calories.
Researchers at the University of California at Berkeley have recently discovered that 3,3′-Diindolylmethane in Brassica vegetables such as collard greens is a potent modulator of the innate immune response system with potent anti-viral, anti-bacterial and anti-cancer activity.
You Better Hurrup and eat them Collard Greens and don’t forget the vinegar, it helps with the indigestion you are going to get from eating to much of the other good food.