Collard greens are members of the cabbage family that includes broccoli, Brussels sprouts, cauliflower, kohlrabi and kale. Collard greens are cabbage. Daily," "The Delta Democrat Times," "The Sun Observer," "The (Minden, La.) Mustard greens, collards and turnip greens are all easy to prepare and make a delicious side dish anytime. Nutritionally, raw collard greens contain 90% water, 6% carbohydrates, 3% protein, and contain negligible fat. They have large stalks running through them and veins throughout the leaves. In the South, the leaves are boiled with salt meats or potatoes as a side dish; however, young leaves can also be used uncooked in salads. You can tell the difference between greens by looking at them. Mustard greens have a stronger flavor than collard greens and spinach. Their flavors are also vastly different, and they each contain various levels of vitamins and minerals. Collards are dark green color and a thicker leaf. 1 bunch mustard greens (stems removed, chopped) 1/2 cup water 1/2 tsp salt 1/4 tsp red pepper flakes. What are collard greens? Collard greens are large, thick leafy greens in the brassica family, along with cabbage, kale, and Swiss chard. Mustard greens: Yet another cabbage-family member, mustard greens physically resemble a more delicate version of kale with a stronger bite. Difference Between Collard Greens And Mustard Greens, How To Reheat An Artichoke – The Best Way, Chop them up to add to a beautiful, flavorful garden salad with a citrus dressing, Juice or blend them into your morning smoothie, Add mustard greens to your sandwich for a bit of spice and/or wrap your flour wrap for a large collard green, Swap iceberg lettuce out on your burgers or in your tacos, just chop up your collard and mustard greens well to make them easier to bite into, Slice thinly, along with some peppers and carrots and make a spring roll, Make appetizers of crackers topped with greens and your favorite cheese or olive spread, Add to soup, either chopped up or blended after cooking for a creamy consistency, Sauté with your favorite veggies and some, Steam and then drench (or drizzle) with garlic butter or garlic olive oil, Chop up finely and add to your burger patties, ground meat or meat alternatives or veggie-based sauces, Instead of making creamed spinach, make creamed mustard or collard greens, Chop up, mist with an olive oil spray and season and then crisp in the oven like kale chips, Add to rich and flavorful African curry dishes or as a nutritional boost to a gravy, Make a soulful, southern dish by sautéing your greens with onion and bacon. The edges of mustard greens are ruffled. They are of the same species (Brassica oleracea) as heads of cabbage, broccoli, cauliflower, kale, Brussels sprouts, and kohlrabi. This site is owned and operated by Elli & Tee Inc. Foodsguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. They should remain fresh for four to five days in the refrigerator crisper drawer. Both almost contain the same vitamins and benefit bones, immunity, muscles, and nerves. These Southern Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture.. Collard Greens are a type of leafy green vegetable that are common in Southern cuisine. Unlike the curly-leaved kale, collards have smooth leaves. Collard greens are commonly available in most supermarkets year-round, and when you’re shopping for them you want to find a bunch that is a deep, rich green without any dried edges or holes. Collard greens can be grown from seeds or transplants. Same as kale, this plant is also rich in vitamin K and contains 388% of the daily value in a 100 g serving of raw collards. There is a third green out there, mustard greens, which is considered an herb and is more tender. Leaves are usually harvested young and while tender. And watch videos demonstrating recipe prep and cooking techniques. 47mg vs 32mg; 8.08x more folate per 100g? Rich in vitamins and minerals, greens are a popular crop among home gardeners in early spring and autumn. Kale has developed a reputation for being one of the most healthy plant foods available, with a … According to Texas A&M University’s AgriLife Extension, first harvest will usually come about 35 to 50 days after the seeds sprout. With collard greens, the lower leaves can be harvested as they reach full size, leaving the growing bud and young leaves to produce more leaves for a later harvest. In most grocery stores, you’re likely to find mustard greens with bok choy, cabbage and collard greens on the same shelf. Mustard seeds are used to make mustard, you can sprout them for mustard sprouts, or let them continue to grow into larger leaves to add to your salads and sandwiches. As for flavor, mustard greens are quite peppery and lively in … Collard greens can be grown from seeds or transplants. Collard greens contain more iron and calcium compared to other greens. Benson has a Bachelor of Arts from Louisiana Tech University in journalism. Having leaves, plenty of nutrition and being the color green are about the only similarities these two plants share, so before you chow down, it’s a good idea to learn a bit more about the differences between collard greens and mustard greens – primarily, they’re respective flavor profiles. Cabbages, Mustards, Turnips and Radishes (to the botanist they're all "Mustards") are native to Europe and Asia. The rest is history. The leaves, which are light green and slightly ruffled, taste best when they are 6 to 12 inches long and are seedless. Some greens can be eaten raw, but turnip greens are the most bitter of all of the greens. They come under the plant group such as brussel sprouts, turnips, bok choy, broccoli, kale, and mustard greens. The main difference is that mustard greens are considered an herb while collard greens are part of the cabbage family. 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