Collard greens ( collards ) describe loose leaf cultivars of Brassica oleracea, the same species as many vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of species, which includes kale and spring green. They are in the same cultivar group because of their genetic similarities. The name "collard" comes from the word "colewort" (wild cabbage plant).
Plants are grown for large, dark, edible leaves and as ornamental gardens, especially in Brazil, Portugal, the southern United States, parts of Africa, the Balkans, northern Spain, and Kashmir.
Video Collard greens
Description
The name of the cultivar group Acephala ("headless" in Greek) refers to the fact that this variation B. oleracea does not have a close leaf core ("head") as is the cabbage. This plant is a biennial where winter snow occurs, and lasts in a cooler region. It is also quite sensitive to salinity. It has erect stems, often growing up to two feet. This plant is very similar to kale. Popular cultivars of collard greens include 'Georgia Southern', 'Morris Heading', 'Butter Collard', Maps Collard greens
Cultivation and storage
The plant is commercially cultivated for its thick, slightly bitter, and edible leaves. They are available throughout the year, but are more delicious and more nutritious in the cold months, after the first frost. For the best texture, the leaves are picked before reaching their maximum size, at which stage they are thicker and cooked differently than new ones. Age does not affect taste. Flavor and texture also depend on cultivars; couve manteiga and couve tronchuda are especially appreciated in Brazil and Portugal.
The fresh collard leaves can be stored for up to 10 days if cooled to just above freezing point (1 Ã, Â ° C) at high humidity (& gt; 95%). In domestic refrigerators, fresh collard leaves can be stored for about three days. Once cooked, they can be frozen and stored for longer periods.
Nutritional information
Like kale, collard greens contain large amounts of vitamin K (388% of Daily Value, DV) in a portion of 100 grams. Green collard is a rich source (20% or more of DV) of vitamin A, vitamin C, and manganese, and a moderate source of calcium and vitamin B6. A serving of 100 grams of cooked green vegetables provides 33 calories, 90% water, 3% protein, 6% carbohydrates, and less than 1% fat.
Culinary use
The green collard has been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of collard greens, as well as kale.
South United States
Green Collard is a staple vegetable in Southern US cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in a dish called "mixed vegetables". Typical spices when sowing spurs are smoked and salted bacon (ham hock, smoked turkey drums, smoked turkey neck, pork neck, fat or other fatty meats), diced onions, vinegar, salt, and black pepper, white pepper, or red pepper is destroyed. , and some chefs add a little sugar. Traditionally, the mustard is eaten on New Year's Day, along with black-eyed peas or peas and cornbread, to ensure wealth in the coming year. Cornbread is used to absorb "liquor pots", nutrient-rich collard broth. The green collard can also be sliced ​​thin and fermented to make cabbage of sauerkraut often cooked with dumpling flat.
East Africa
Collard green is known as sukuma wiki in Tanzania and Kenya. The wiki sanctuary is especially lightly sauteed in oil until soft, seasoned with onions and seasoned with salt, and served either as a main accompanist or as a side dish with preferred meat (fish, chicken, beef or pork). In Congo, Tanzania, and Kenya (East Africa), thin cut cuts are the main turtle of popular dishes known as sima or English
In the UK this leaf is sold as Spring Greens and is used like cabbage. The UK market is not great, as most British people prefer to buy cabbage and pull the required leaves and prefer bright bright leaves in the heart of cabbage.
Brazil and Portugal
In Portuguese and Brazilian cuisine, collard greens (or couve ) are common accompaniments for fish and meat dishes. They make a standard side dish for feijoada , a popular pork stew and bean stew.
The thinly sliced ​​collard parchment is also a major part of the popular Portuguese soup, caldo verde ("green broth"). For this broth, the leaves are sliced ​​into strips, 2-3 millimeters (0.079-0.11 inches) wide (sometimes by a grocer or market seller using a special hand-crushing slicer) and added to other ingredients 15 minutes before it serves.
Kashmir
In Kashmir Valley, collard greens ( haakh ) are included in most foods, and both leaves and roots are consumed. The leaves on the bud are harvested by pinching in early spring when the dormant buds sprout and provide a soft leaf. Also, seedlings after 35-40 days (3,000-3,500 ks), as well as mature plants, are pulled out along with the roots of the bed being sprinkled with thickness. When the elongated stem has successive leaf substitutes during the growing season, older leaves are harvested periodically. Before autumn, the apical stems were removed along with the circular leaves.
Roots and leaves can be cooked together or separately. The roots of the meat are delicious and the leaves can be cooked together and the dish is known as monje-haakh . The best and most favorite variety in Kashmir is Khanyari haakh . The small green collard green leaves are known as kaanyil haakh . In winter, fresh leaves moistened with ice are known to taste better. The general dish in the Kashmir Hindu community is haak rus , soup from all collard leaves cooked in water, salt and oil along with many other spices, and usually eaten with rice. Collard leaf is also cooked with meat ( maaz ti haakh ), fish ( haakh gaade ) or cheese ( tsaaman ti haakh ). collard leaves and roots are fermented to form a very popular pickle called haak-e-aanchaar .
Pests
Stinging nematodes Belonolaimus gracilis and awl nematodes Dolichodorus spp. both are ectoparasites that can injure the collard. Root symptoms include, rough or dark coarse roots at the ends. Shoot symptoms include, dwarf growth, premature wilting and chlorosis (Nguyen and Smart, 1975). Another species of sting worms: Belonolaimus longicaudatus is a pest of collard in Georgia and North Carolina (Robbins and Barker, 1973). B. longicaudatus destroys seedlings and transplants. At least three nematodes per 100g of soil when transplanted can cause significant yield loss in susceptible plants. They are most common in sandy soils (Noling, 2012).
Fatty root nematodes Trichodorus and Paratrichodorus attach and feed near the tip of the collard green tap root. The damage caused prevents proper root elongation leading to a swollen mat, resulting in "stubby root" (Noling, 2012).
Several species of root node node Meloidogyne spp. hosted by these collards include: M. Javanica, M. incognita and arenaria The second stage of adolescence attacks the plants and but infestations appear to occur in lower populations compared to other cruciferous plants Root symptoms include deformations (galls) and injuries that prevent proper water absorption and nutrients This may eventually lead to stunting, wilting and chlorosis from shoots (Crow and Dunn, 2012).
The false root nematode node Nacobbus aberrans has a wide host range of up to 84 species including many weeds. On Brassicas has been reported in several countries including Nebraska, Wyoming, Utah, Colorado, Montana, South Dakota, Kansas (Manzanilla-LÃÆ'³pez et al., 2002). As a pest of collard, the degree of damage depends on the nematode population in the soil.
See also
- Collard liquor
References
External links
- Media related to Brassica oleracea var. viridis on Wikimedia Commons
Source of the article : Wikipedia
0 Comments