Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. The name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops). They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. 

Some flavors that pair well with Collard Greens include: bacon, yellow onions, salt, salt pork, black-eyed peas, garlic, and mustard seeds

Collard greens are an excellent source of vitamin A, vitamin C, calcium, vitamin K, and a good source of potassium and magnesium. Source: 

Methods of Preparation

Recipes coming soon!