Produce
Collard greens
couve
Also called collards, couve-manteiga, gomen greens
What it is
A tough brassica leaf. Southern pots, mineiro ribbons, Ethiopian gomen.
Origin
Mediterranean wild cabbage, now a Southern and Brazilian staple.
Flavour
Cabbage-bitter, sweet after a long cook.
How to use it
Strip the stems. Slice thin for a quick fry, or simmer with pork for an hour.
Storage
Fridge, a few days.
Can you recognise Collard greens?
Ingredient challengeQuestions about Collard greens
From this ingredient's notes in the catalogue — not a chatbot.
What is Collard greens?
A tough brassica leaf. Southern pots, mineiro ribbons, Ethiopian gomen.
How do I use Collard greens?
Strip the stems. Slice thin for a quick fry, or simmer with pork for an hour.
How do I store Collard greens?
Fridge, a few days.
What does it taste like?
Cabbage-bitter, sweet after a long cook.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Recipes using it
Gomen
ጎመን
Greens stewed with garlic and ginger — the vegetable that sits next to the wats.
50 minEasyNo chilli
Feijão tropeiro
feijão tropeiro
Minas beans with manioc, pork and egg — a dry plate, not a soup, from the muleteer road.
35 minEasyNo chilli
Couve à mineira
couve à mineira
Ribboned collards, garlic, a hot pan — the green that sits next to feijoada and tropeiro.
20 minVery easyNo chilli
Collard greens
Collard greens
Greens simmered with smoked pork until the pot liquor is the point — a long cook, not a 2-minute fry.
1 hr 45 minEasy🌶️
Caldo verde
caldo verde
Potato soup, hair-thin kale, a slice of chouriço — Minho in a bowl.
50 minEasyNo chilli