are collard greens in the cabbage family
Collard (Brassica oleracea, variety acephala), original name colewort, also called collard greens, form of cabbage, of the mustard family (Brassicaceae). Pests & Problems of Collard Greens. Collards are affected by the same diseases and pests as other members of the cabbage family, although their tough leaves offer some protection. Insect Pests Be on the lookout for aphids, cabbage loopers, cabbage worms, cabbage root maggots, flea beetles and even slugs. Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Cooking greens are some of the most nutritious vegetables you can eat and collard greens, in particular, are packed with vitamins A, C and K, soluble fiber, calcium, folate, manganese and tryptophan - and less than 50 calories per serving. Eating your collards even helps to lower your bad cholesterol. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens. Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round, they are at their best from January through April. Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common 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. They are in the same cultivar group owing to their genetic similarity. The name collard is a corrupted form of the word colewort (the wild cabbage plant). Natural Antiangiogenic Molecules: Collard greens are a form of kale, and part of the cruciferous family of vegetables such as cabbage and its many relatives (bok choy, kale, brussels sprouts, broccoli, cauliflower). Collard green has broad, open leaves, and along with kale, are often considered one of the most ancient members of the cabbage family. Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the juice (pot likker) if the greens are too dry. Salt to taste. Collard bears the same botanical name as kale, from which it differs only in leaf characters: collard leaves are much broader, are not frilled, and resemble those of head cabbage. The main stem reaches a height of 60–120 cm (24–48 inches) with a rosette of leaves at the top. cabbage. 1  vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage (Brassica oleracea). The edible portions of all cabbage forms—which include kale, broccoli, and Brussels sprouts—are...
Yes, collard greens are in the cabbage family.