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The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France.The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend [1] that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens ...
The historical genus of Crucifera, meaning "cross-bearing" in reference to the four-petaled flowers, may be the only unifying feature beyond taste. B. oleracea is tolerant of a variety of soil conditions between pH 6.0 and 7.5, but grows particularly well in alkaline soils in full sunlight, [14] with good drainage and high amounts of nitrogen. [15]
To start, you will need two pounds of collard greens (stemmed and chopped), smoked turkey leg (chopped into cubes), chicken stock, chopped onions, grapeseed oil and some salt, pepper and seasoning ...
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Cut the large central ribs out of the collard greens and slice the remaining greens thinly. Heat the oil and toss in the greens, stirring every 30 seconds. When they start to brown, add the garlic ...
Enslaved and free people used cayenne peppers to make a homemade barbecue sauce and was used to add heat and flavor to other dishes. [55] Collard greens: A staple vegetable of Southern U.S. cuisine, they are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". [56]
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.