Collards, also called borekale (from the Dutch boerenkool (farmers’ kale), are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.
The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries and Raštan in Montenegro. In Kashmiri it is called haak. The name collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”).
http://en.wikipedia.org/wiki/Collard_greens, January 21, 2009
Mom procured a recipe for collard greens from one of her colleagues when she worked at what used to be known as Coler Memorial Hospital in Roosevelt Island, NY. Her fellow RN was a Southerner who enjoyed sharing Southern recipes. Her enjoyment of sharing became my family’s enjoyment as well since we were at the receiving end—Mom would follow the recipes and we got to enjoy the result. The original recipe called for ham hock or smoked turkey leg but I had neither so I used the next best thing which is bacon. Or turkey bacon in my case.
Being a huge fan of collard greens and having grown up eating it, cooking this cruciferous vegetable has become somewhat of a ritual. And eating it…well, that’s the best part.