Natural form

Whole collard green leaves showing their large flat shape, thick central stem, and deep blue-green color.

Establishes the leaf's distinctive large size, flat shape, sturdy midrib, and dark blue-green color — the primary recognition markers for collard greens.

Produce

Collard Greens

Sturdy dark leafy green braised low and slow or finely sliced and quickly cooked.

Collard greens are large, flat, dark-green leaves with thick stems and a robust, slightly bitter flavor. They are braised slowly with smoked meat in the American South, finely shredded and flash-cooked as Brazilian couve, or stewed as sukuma wiki in East Africa. The tough leaves soften with cooking and stand up to long simmering without falling apart.

Collard greens (Brassica oleracea var. viridis) are among the oldest members of the cabbage family, descended from wild brassicas that grew across the Mediterranean millennia before becoming cultivated staples. Unlike kale or cabbage, collards never form a tight head—they grow in an open rosette of thick, waxy, blue-green leaves that can reach 12–18 inches long, with a pronounced center rib running the full length of each leaf. The texture is leathery and sturdy, the flavor earthy and mildly bitter, closer to cabbage than to kale's peppery edge.

Measured in: g
Storage: Fridge

Types & varieties

Georgia Southern

Most common commercial variety; large blue-green leaves, mild flavor

Morris Heading

Compact plant forming loose head; tender leaves

Butter Collard

Yellowish leaves, buttery texture when cooked; slower to bolt

Yellow Collard

Distinctly yellow-green; sweeter, more delicate

Champion

Hybrid variety; disease-resistant, reliable crop

Vates

Compact, non-heading variety; cold-hardy

The Rib: To Remove or Keep

The thick center rib is the defining challenge of collard greens. It stays fibrous and chewy far longer than the leaf blade, even after hours of braising. Most cooks remove it entirely by folding the leaf in half and slicing or tearing the rib away from the base to the tip. Save the ribs—they can be chopped and added to stocks, braised separately with other vegetables, or treated like celery in mirepoix. Some Southern preparations keep the ribs for texture, but this requires extended cooking (90 minutes or more) to achieve tenderness.

Fold leaf in half lengthwise, slice rib away from base to tip
Ribs can be saved for stocks or braised separately
Keeping ribs requires cooking at least 90 minutes for tender results

Heat Tolerance and the Summer Garden

Collards are the most heat-tolerant cooking green in the brassica family, outlasting kale and broccoli when summer temperatures rise. While other greens bolt and turn bitter in July heat, collards keep producing—making them the most reliable crop for gardeners who want fresh greens through multiple seasons. This heat tolerance also means collards hold up better in warm-climate kitchens, where they don't wilt the moment they're exposed to heat the way more delicate greens do. The tradeoff: collards never develop the sweetness that frost brings, so summer-harvested leaves are more assertively bitter and benefit from longer cooking or the company of smoked, salty, or sweet elements.

Plant in summer for fall harvest—the best flavor comes after light frost
Summer-grown collards need longer cooking to tame bitterness
Heat tolerance makes collards reliable where other greens fail

Common uses

Slow-braised side dish (Southern tradition with ham hock, smoked turkey, or bacon)Added to soups and stews in the final 20–30 minutes of cookingStir-fried with garlic and chiliFinely shredded raw in salads with young, tender leavesIn Ethiopian gomen (collard greens stew with garlic, ginger, and awaze)In Portuguese caldo verde (thin soup with potato and chouriço)In Brazilian preparations with coconut milk and palm oilFilled and rolled as collard wraps for low-carb applicationsAs a sturdy bed for grilled or braised proteins

Tips & pitfalls

Remove the thick center rib from each leaf—it stays chewy even when leaves are tender.
Wash thoroughly: sand and grit lodge in the crinkled leaves; multiple rinses in cold water are essential.
Braise low and slow (275–300°F) with fat and liquid for at least 45 minutes to break down the fibrous texture.
A splash of acid (apple cider vinegar or lemon juice) added near the end brightens flavor and cuts richness.
Season with smoked meat early in cooking so the smokiness melds into the greens.
Do not overcrowd the pot when braising; leaves need room to steam and collapse.
For sautéing, stack leaves, roll tightly, and slice into ribbons (chiffonade) for even cooking.
Young, small leaves can be eaten raw; mature leaves always need cooking.

Nutrition

61kcal

Energy

255 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 86%Fat 7%

Protein

1.1g

2% DV

Carbs

14.7g

5% DV

Fat

0.5g

1% DV

Fiber

11% DV

Sugars

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C103% DV

Vitamin K34% DV

Vitamin E10% DV

Potassium7% DV

Folate6% DV

Vitamin B64% DV

Source · USDA FoodData Central · approx. Kiwifruit, green, raw

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In the shops

Matched grocery products

Spinach
LA COLLITA · kg · Bonpreu
€1.29
Cut Spinach
FINDUS · kg · Bonpreu
€2.89
Maxi Spinach
FLORETTE · kg · Bonpreu
€2.59
Leaf Spinach
FINDUS · kg · Bonpreu
€2.99
Extra Spinach
BONPREU · kg · Bonpreu
€1.55
Spinach Leaves
FINDUS · kg · Bonpreu
€2.89

Good to know

Scientific name: Brassica oleracea var. viridis
Family: Brassicaceae (mustard family)
Origin: Mediterranean region; cultivated for thousands of years
Introduced to U.S.: Brought by enslaved West Africans, 17th–18th century
Peak season: Fall through early spring; frost improves sweetness
Flavor: Earthy, slightly bitter, cabbage-like; milder than kale
Texture: Thick, leathery leaves; fibrous central rib
Refrigerator shelf life: 5–7 days unwashed in plastic bag
Yield: About 50% after trimming stems; 1 lb raw yields 2–3 cups chopped
Primary growing regions: Southeastern U.S., Portugal, Brazil, Ethiopia, East Africa

Substitutes

Kale — Tighter texture; cook 20% less time; more peppery, less earthy
Turnip greens — Similar cooking time; slightly sweeter, more delicate
Mustard greens — Much spicier; reduce cooking time by half; better for quick sauté
Swiss chard — Softer texture; cook briefly; stems can be used like collard ribs
Napa cabbage — Cooked: best in soups; raw: better texture similarity for salads