Collards

Also Collard, Collard Greens

The flavor of collards, which is between cabbage and kale, also describes its position in the large Crucifer family. Acephala, meaning without a head, refers to its loose-leafed (nonheading) shape. Its English name derives from the Anglo-Saxon colewort: cabbage plant. The deep-green leaves, each on a fairly long, heavy stalk (too tough to eat) resemble cabbage, but are oval and fairly flat and paddlelike, not round and curved. Collards look sturdy and primitive, which they are, having kept their present form for at least two thousand years.