collard

American  

[kol-erd] / ˈkɒl ərd /

noun

1. a variety of kale, Brassica oleracea acephala, grown in the southern U.S., having a rosette of green leaves.

2. Also called collard greens.  collards. the leaves of this plant, eaten as a vegetable.

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collard British  

/ ˈkɒləd /

noun

1. a variety of the cabbage, Brassica oleracea acephala, having a crown of edible leaves See also kale 1

2. the leaves of this plant, eaten as a vegetable

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Etymology

Origin of collard

1745–55; variant of colewort, with assimilation of -wort to -ard

Example Sentences

At the meal, Martin plans to focus on putting protein and vegetables on her plate, usually turkey and collard greens, and avoid heavy, creamy dishes such as mashed potatoes.

From The Wall Street Journal

Cultivating a large garden, too, was difficult work—stooping over long rows of peas or collard greens, or keeping the rabbits or deer from eating your food.

From Literature

The screams wouldn’t have reached the Hollywood Hills, where Bill Whitten wound down after a typical Sunday cooking Southern-style collard greens and cornbread in his eclectic home filled with African and Black American minstrel art.

From Los Angeles Times

Could be reheated, leftover collard greens and roasted vegetables, chopped avocado, diced peppers, hot sauce, green onions, a sprinkling of cheese . . . there are no limits and no rules.

From Salon

Her roast chicken technique has gone viral, as has her collard greens recipe, which she makes using sliced garlic, chili peppers, a lot of water, some chicken stock, vinegar and Tabasco.

From Salon