Is it collard or collards? The definitive guide to correct usage

December 21, 2025 •

3 min read

With a history dating back to ancient Mediterranean civilizations, collard greens are one of the oldest and most nutritious leafy vegetables known to humankind. Yet, despite their long legacy, a simple grammatical question often arises: is it collard or collards?

Quick Summary

The short answer is both 'collard' and 'collards' are correct, depending on context. 'Collards' serves as a colloquial shortening of 'collard greens,' which is the formal plural term for the vegetable.

Key Points

Both Are Correct: The use of 'collard' and 'collards' depends entirely on context, with the plural being most common for the cooked dish.
'Collards' is a Common Shortening: 'Collards' is a widely accepted, colloquial term, especially in Southern American English, serving as a shortened form of 'collard greens'.
'Collard' is for the Singular Plant: The singular 'collard' correctly refers to a single leaf or the plant itself but is rarely used for the cooked vegetable.
Grammatical Formality Differs: While 'collards' is informal, 'collard greens' is the most complete and formal plural term.
History Supports Both Terms: The evolution of the word from 'colewort' explains why multiple forms exist and have been in use for a long time.
Regional Usage Matters: The prevalence of 'collards' in the Southern U.S. highlights a regional linguistic variation.

Understanding the Correct Terminology

At its core, the question of "collard or collards" is about understanding grammatical context. While some might assume one is definitively right and the other wrong, the reality is more nuanced. The term 'collards' is a recognized plural noun, often used informally, particularly in North American English. The more formal and complete plural term is 'collard greens'. The singular form, 'collard,' is correct when referring to a single plant or leaf but is rarely used in culinary conversation, where the greens are typically discussed in plural form. A definitive source like Merriam-Webster confirms that 'collards' is a plural form often used to refer to the vegetable.

The Historical and Etymological Perspective

The origins of the name provide further clarity. 'Collards' is a syncopated, or shortened, form of 'colewort,' an older term for non-heading cabbage crops, which derives from the Middle English period. The 'cole' part of the word comes from the Latin 'caulis,' meaning stalk or stem. This deep linguistic history confirms that the word has evolved over time, with 'collards' emerging as a commonly accepted short-hand. This historical context illustrates why both terms have legitimacy, though their usage patterns differ.

Usage in Culinary vs. Botanical Contexts

When talking about the vegetable in a kitchen setting, especially regarding the cooked dish, the plural is the standard. For example, one would say, "I'm cooking collards for dinner," or "Southern-style collard greens are my favorite." In a garden or botanical context, the singular can be appropriate. A gardener might say, "I planted a collard in my vegetable patch," to refer to a single plant. A distinction is often made for clarity when referring to individual parts. Cambridge Dictionary provides examples of this, such as, "Place some torn leaves of the collard on the plate," versus, "I want baked chicken with my collards".

A Comparative Look at Terminology


Term	Grammatical Role	Context	Example Sentence
Collard	Singular noun	Botanical or specific reference to a single leaf or plant.	The gardener carefully tended to each collard.
Collards	Plural noun	Colloquial or informal reference to the vegetable dish.	We had fried chicken and collards for Sunday dinner.
Collard greens	Plural noun	Formal or complete term, commonly used culinarily.	Southern cooking is famous for its slow-simmered collard greens.

The Popularity of 'Collards' in Southern Culture

The term 'collards' is deeply embedded in the culinary lexicon of the American South. This regional preference has solidified its standing as a standard, albeit informal, name for the dish. The cultural significance of collard greens, particularly in African American cuisine, has helped preserve both the formal and colloquial names. As a staple food with roots in enslaved Africans' resourceful cooking, collard greens and the accompanying 'potlikker' were valued for their nourishment. The regional use of 'collards' is a natural linguistic evolution, much like how other food names vary by area.

A Few Facts About Collard Greens

Here are some key facts about this hearty green:

Nutritional Powerhouse: Collard greens are packed with vitamins, including K, A, and C, and are a great source of fiber and calcium.
Flavor Profile: The leaves have a robust, earthy flavor that mellows and becomes sweeter when cooked slowly.
Cooking Methods: While often braised for a long time, they can also be sautéed, steamed, or added to soups and stews for quicker preparation.
Preparation: The tough central stems are often removed before cooking, as they require more time to tenderize than the leaves.

Conclusion: Navigating the 'Collard' vs. 'Collards' Debate

In conclusion, there is no single "right" answer to the question of is it collard or collards, as both are acceptable depending on the situation. The plural collards and the more formal collard greens are widely used to refer to the popular dish, particularly in Southern U.S. cooking. The singular collard is grammatically correct for a single plant or leaf but is seldom used in culinary discourse. Understanding the context—whether you are gardening, cooking, or just chatting informally—will guide you toward the most appropriate term. Ultimately, your meaning will be understood, but knowing the distinctions can offer a deeper appreciation for the language and the food itself.

For authoritative definitions of both terms, consult reliable sources such as the Oxford Advanced Learner's Dictionary.

Frequently Asked Questions

Yes, it is perfectly acceptable to say 'collards.' This is a very common and understood colloquial term, especially in the American South, and is a standard abbreviation for 'collard greens'.

The singular form is 'collard.' However, this is primarily used when referring to a single plant or a specific leaf rather than the vegetable dish. For example, you might mention a single 'collard leaf'.

The word 'collards' is a shortened form of 'colewort,' a medieval term for non-heading brassica crops. The word has ancient roots, and its usage evolved over time into the modern terms we use today.

Yes, collard greens are extremely nutritious. They are rich in vitamins K, A, and C, as well as fiber and calcium, and contain beneficial antioxidants.

The tough central stems are generally removed before cooking because they are fibrous and require a much longer cooking time than the leaves. However, they are edible and contain nutrients.

Collard greens are famously slow-cooked, often braised for an hour or more with savory ingredients like ham hocks or smoked turkey to add flavor. They can also be sautéed, steamed, or boiled for quicker preparations.

While both are leafy greens from the cabbage family, collard greens have large, smooth, broad leaves, while kale is typically curly and more tender. Collards have a slightly stronger, earthier flavor that benefits from longer cooking.