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 (kŏl′ərdz) or collard greens
Leaves of collard, eaten as a vegetable.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.collards - kale that has smooth leaves
cole, kail, kale - coarse curly-leafed cabbage
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
If you sell at a farmers market, collards offer lots of options after the main leaf crop is no longer of economic value.
Divide the polenta among serving bowls, top with the braised collards mixture and sprinkle with the cheese.
Heirloom collards are harder to find than you might expect.
For instance, glucoiberin content was up to 3.34 [micro]mole/g DW in "Olympic Red" kale but not detected in kale cultivars "Dwarf Siberian," "Premier," "Red Russian," "Scarlet," and "Starbor" and collards "Champion" and "Flash." The total aliphatic glucosinolate content in kale and collard was 0.04-6.55 and 0.98-7.30 [micro]mole/g DW, respectively, whereas the total indole glucosinolate ranged 0.55-5.06 and 2.06-9.91 [micro]mole/g DW in kale and collard.
People are usually so thankful to be tricked into collards. There may be more to this story--an [TEXT UNREADABLE IN ORIGINAL SOURCE]
Less bitter than kale and smoother than collards, BroccoLeaf stands out with its own personality.
The family of dark green leafy vegetables includes spinach, kale, collards, mustard greens, beet greens, broccoli, and lettuces, such as romaine, arugula, butterhead, and red leaf.
Collards steam with cayenne, ham hocks, and whole Spanish onions,
Since legumes fix nitrogen in the soil, and green peas and snap beans will vacate their rows before mid-summer, I pencil in mustard, turnips, collards, and kale for the same rows.
The only foods that even come close: spinach, collards, and some other sister greens.
stirring frequently, until the collards are bright green and just