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Collard is a variety of brassica that belongs to the same family of vegetables as cabbage, broccoli, kale, and Brussels sprouts. It has dark green leaves with white stems, and a slightly bitter, mustard-like flavor. Collard is a staple part of many cuisines, including Southern American, Irish, and African-American cuisine. It is also gaining popularity as a health-food due to its various nutrient-rich qualities.
Collard is most commonly cooked in a variety of ways, such as boiled, steamed, sautéed, and stir-fried. It is also used as an ingredient in soups, stews, salads, and even sandwiches. Collard can also be eaten raw, although some find its flavor too bitter for this purpose.
Collard is widely available in supermarkets and grocery stores as fresh bunches throughout the year. It can also be found canned, frozen, and dried in some stores.
Collard is a highly nutritious vegetable, and is an excellent source of vitamins and minerals. It provides a good source of dietary fiber, vitamin A, vitamin C, vitamin K, calcium, magnesium, and iron. Eating collard can provide a number of health benefits, such as:
