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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 ...
Brassica oleracea is a plant species from the family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. It was most likely first brought into cultivation in the Eastern Mediterranean region.
Historians at Cornell University noted the importance of collard greens in African-American cuisine: "Collards were among several leafy green vegetables enslaved people grew in their own gardens, enabling them to carry on a West African tradition of incorporating leafy greens into soups and stews." [57] Corn
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Whether you boil them in other sauces, make a broth, fry them lightly or eat them raw in a salad, The post Preserving our history with heirloom collard greens appeared first on TheGrio.
On Jan. 1, they gathered for a meal of collard greens, black-eyed peas, and rice, a dish now known as “Hoppin’ John,” according to the National Museum of African American History and Culture.
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
Patti LaBelle's Mean Greens. Being born in a very small town in Alabama, I am no stranger to the time-honored tradition of eating Hoppin’ John and collard greens on the first of every year.