Collard greens (collards) are various loose-leafed cultivars of Brassica
oleracea, the species which also contains vegetables including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens.
The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain and in northern India. They are classified in the same cultivar group as kale and spring greens, to which they are genetically similar. The name "collard" is a corrupted form of the word "colewort" (the wild cabbage plant).
The plant is also called "couve" in Brazil and in Portugal, "couve galega" or "couve portuguesa" (among several other names) in Cape Verde, "berza" in Spanish-speaking countries, "col" in Colombia, "raštika" in Bosnia and Herzegovina and Croatia and "raštan" in Montenegro and Serbia. In Kashmir valley, it is called "haakh". In Tanzania and Kenya it is more commonly known by its Swahili name, "sukuma wiki", and is often confused with kale. In New Zealand, it is called "dalmatian cabbage".
In Kashmir Valley, collard greens are included in almost every meal, with both leaves and roots consumed. Leaves in the bud are harvested by pinching in early spring when the dormant buds sprout and give out tender leaves. Also, seedlings of 35–40 days' age, as well as mature plants, are pulled out along with roots from thickly sown beds. When the extending stem bears alternate leaves in quick succession during on-season, older leaves are harvested periodically. Before the autumn season, the apical portion of stem is removed along with the whorled leaves. It is called haak there.
The roots and the leaves may be cooked together or separately. A common dish is haak rus, a soup of whole collard leaves cooked in water, salt and oil along with many other spices, usually consumed with rice. The leaves are also cooked along with meat, fish or cheese. In the winter, collard leaves and roots are fermented to form a very popular pickle called haak-e-aanchaar.
The sting nematode Belonolaimus gracilis and the awl nematode, Dolichodorus spp. are both ectoparasites, capable of injuring the roots of collards. Root symptoms include, stubby or coarse roots that are dark at the tips while shoot symptoms include, stunted plants, premature wilting and chlorosis (Nguyen and Smart, 1975). Another species of the sting worm: Belonolaimus longicaudatus was shown to be a pest of collards in Georgia and North Carolina (Robbins and Barker, 1973). B. longicaudatus has been shown that to be devastating to seedlings and transplants. As little as 3 nematodes/100g of soil when transplanting can result in significant yield losses on susceptible plants. They are most common in sandy soils (Noling, 2012).
Collard greens are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6 (table). A 100 g serving of cooked collard greens provides 33 calories, is 90% water, 3% protein, 6% carbohydrates and less than 1% fat (table).
Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several forms of both collard greens and kale.
Collard greens are 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". Typical seasonings when cooking collards consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black, white, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make collard kraut often cooked with flat dumplings.
Collard greens are known as "sukuma wiki" in Tanzania and Kenya.
In Congo, Tanzania and Kenya (East Africa), thinly sliced collard greens are the main accompaniments of a popular dish known as "sima" or "ugali" (a maize flour cake).
Sukuma wiki is mainly lightly sauteed in oil until tender, flavoured in onions and seasoned with salt and is served either as the main accompaniment or as a side dish with preferred meat (fish, chicken, beef, pork).
The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain and in northern India. They are classified in the same cultivar group as kale and spring greens, to which they are genetically similar. The name "collard" is a corrupted form of the word "colewort" (the wild cabbage plant).
The plant is also called "couve" in Brazil and in Portugal, "couve galega" or "couve portuguesa" (among several other names) in Cape Verde, "berza" in Spanish-speaking countries, "col" in Colombia, "raštika" in Bosnia and Herzegovina and Croatia and "raštan" in Montenegro and Serbia. In Kashmir valley, it is called "haakh". In Tanzania and Kenya it is more commonly known by its Swahili name, "sukuma wiki", and is often confused with kale. In New Zealand, it is called "dalmatian cabbage".
In Kashmir Valley, collard greens are included in almost every meal, with both leaves and roots consumed. Leaves in the bud are harvested by pinching in early spring when the dormant buds sprout and give out tender leaves. Also, seedlings of 35–40 days' age, as well as mature plants, are pulled out along with roots from thickly sown beds. When the extending stem bears alternate leaves in quick succession during on-season, older leaves are harvested periodically. Before the autumn season, the apical portion of stem is removed along with the whorled leaves. It is called haak there.
The roots and the leaves may be cooked together or separately. A common dish is haak rus, a soup of whole collard leaves cooked in water, salt and oil along with many other spices, usually consumed with rice. The leaves are also cooked along with meat, fish or cheese. In the winter, collard leaves and roots are fermented to form a very popular pickle called haak-e-aanchaar.
The sting nematode Belonolaimus gracilis and the awl nematode, Dolichodorus spp. are both ectoparasites, capable of injuring the roots of collards. Root symptoms include, stubby or coarse roots that are dark at the tips while shoot symptoms include, stunted plants, premature wilting and chlorosis (Nguyen and Smart, 1975). Another species of the sting worm: Belonolaimus longicaudatus was shown to be a pest of collards in Georgia and North Carolina (Robbins and Barker, 1973). B. longicaudatus has been shown that to be devastating to seedlings and transplants. As little as 3 nematodes/100g of soil when transplanting can result in significant yield losses on susceptible plants. They are most common in sandy soils (Noling, 2012).
Collard greens are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6 (table). A 100 g serving of cooked collard greens provides 33 calories, is 90% water, 3% protein, 6% carbohydrates and less than 1% fat (table).
Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several forms of both collard greens and kale.
Collard greens are 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". Typical seasonings when cooking collards consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black, white, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make collard kraut often cooked with flat dumplings.
Collard greens are known as "sukuma wiki" in Tanzania and Kenya.
In Congo, Tanzania and Kenya (East Africa), thinly sliced collard greens are the main accompaniments of a popular dish known as "sima" or "ugali" (a maize flour cake).
Sukuma wiki is mainly lightly sauteed in oil until tender, flavoured in onions and seasoned with salt and is served either as the main accompaniment or as a side dish with preferred meat (fish, chicken, beef, pork).
No comments:
Post a Comment