The collard, also known as collard greens, is a dark green leafy vegetable originating from the Brassica family. It is rich in vitamins and minerals, such as vitamin K, vitamin C, calcium, and dietary fiber. This versatile vegetable is widely used in global cuisines, especially in traditional southern US dishes.

Collard greens are often consumed cooked, braised, or sautéed. They can be prepared in soups, stews, or as a side dish, and pair well with robust flavors such as garlic, onions, mustard, and bacon. Collard leaves can also be used as a wrapper for fillings made from meat, rice, or vegetables. Finally, it is common to briefly blanch them before incorporating them into salads to soften their texture and taste.