Description
Collard greens
a green with thick and slightly bitter leaves often eaten in the
American South with smoked and fatty meats. Vegetarians may want to
season these greens with onions and/or garlic, vinegar, and even some
hot peppers. Collards are often eaten with feijoada, a Portuguese stew
and are also popular in Kashmir, where people eat the roots as well as
the greens.
