The Origin of the Name: From Colewort to Collard
One of the most direct and historically significant alternative names for collard greens is 'colewort'. The word 'collard' itself is derived from the Middle English term colewort, which means 'cabbage plant'. This name reflects the plant's close botanical relationship to cabbage and other members of the Brassica oleracea species. Unlike traditional cabbage, however, collard greens belong to the Acephala Group, a genetic classification meaning 'without a head'. This loose-leafed growth habit is one of the key characteristics distinguishing it from its tighter-headed cousins.
Other Common English Names
In addition to 'colewort,' collards are sometimes referred to by other descriptive English names:
- Borekale (or Borecole): This name is used interchangeably with collards, particularly in regions like South Africa. It is also a name sometimes applied to kale, which is genetically very similar to collards.
- Non-Heading Cabbage: This name plainly describes the plant's growth habit, which lacks the dense, tight head of a typical cabbage.
- Tree Cabbage: This name is used to describe collards that develop a long, upright stalk after their lower leaves have been harvested. The crown of leaves at the top resembles a small tree.
Global Variations and Regional Terminology
The popularity of collard greens in many cultures around the world means they are known by a host of different names depending on the local language and culinary traditions. These regional names often point to specific cooking methods or the plant's role in local dishes.
- Couve: In Portugal and Brazil, collard greens are known as couve. In Portugal, it is a main ingredient in the national soup caldo verde, while in Brazil it is a common side dish for feijoada.
- Sukuma Wiki: In East African countries like Kenya and Tanzania, collard greens are known as sukuma wiki, which translates to 'push the week'. This name emphasizes their role as an affordable staple that helps extend a meal throughout the week. They are typically sautéed with onions.
- Haakh: In the Kashmir Valley, collard greens are called haakh. Kashmiri cuisine features dishes like haakh rus, a soup made from the leaves and spices, often served with rice.
- Raštika or Raštan: In Bosnia, Herzegovina, and Croatia, this vegetable is known as raštika or raštan. It is traditionally stewed with smoked meat during the winter.
- Kara Lahana: In Turkey's Black Sea area, collards are known as kara lahana, or 'dark cabbage,' and are a staple.
How Collard Greens Differ from Other Leafy Greens
While collard greens have a lot in common with other leafy greens, particularly those in the Brassica family, there are important distinctions in taste, texture, and preparation. This table highlights some key differences between collards and their close relatives, kale and cabbage.
| Feature | Collard Greens | Kale | Cabbage |
|---|---|---|---|
| Appearance | Large, broad, smooth, and flat dark green leaves. | Varies, but often has curly or frilled leaves. | Tightly packed, spherical head of leaves. |
| Texture | Hearty, with a sturdy central vein that requires cooking to tenderize. | Can be tender for baby kale or quite tough for mature leaves. | Crisp and crunchy, softening when cooked. |
| Flavor | Mildly earthy and cabbage-like, with a slightly bitter undertone that mellows with cooking. | Can be bitter when raw, but sweetens when cooked. | Ranges from peppery and mild to sweeter when cooked. |
| Cooking Time | Longer cooking time is often needed for maximum tenderness. | Varies, but generally shorter than collards. | Often steamed, sautéed, or braised quickly. |
| Best For | Slow-cooking, braising with smoked meats, or using as wraps. | Salads, smoothies, or quick sautés. | Slaws, stir-fries, or roasting. |
The Resilient and Nutritious Collard Green
From its ancient origins in the Mediterranean to its role in modern cuisine across the globe, the collard green is prized not only for its versatility but also for its nutritional density. It's an excellent source of vitamins A, C, and K, as well as minerals like calcium and iron. Its resilience in different climates, including its ability to tolerate frost, has made it a reliable and hardy crop for centuries. A light frost can even improve its flavor, making the leaves sweeter. The enduring popularity of this leafy green across continents is a testament to its nutritional value and robust flavor. Whether you call it collards, borekale, or sukuma wiki, it remains a beloved and enduring staple.
A Global Guide to Collard Green Cooking
The sheer variety of names for collard greens corresponds to an equally impressive range of culinary traditions. Here are just a few ways this leafy green is prepared worldwide:
- Southern United States: Long-simmered with smoked ham hocks, bacon, or smoked turkey, with added seasoning for a rich flavor profile. The flavorful liquid, known as 'potlikker,' is often prized and served alongside cornbread.
- East Africa: Lightly sautéed in oil with onions and salt for a simple but flavorful side dish, often served with maize cakes.
- Kashmir: Used in a comforting and simple soup called haakh rus, featuring water, oil, spices, and whole collard leaves.
- Brazil & Portugal: Finely shredded and used in soups like the classic caldo verde or served alongside stews like feijoada.
It's this adaptability and nutritional payoff that has kept collard greens—no matter the name—on plates for millennia.
Conclusion
What's another name for collard greens? The answer is not just one simple term but a multitude, reflecting its journey from a wild Mediterranean plant to a global culinary staple. From its medieval root 'colewort' to regional names like 'couve' and 'sukuma wiki,' the variety of names speaks to its widespread adoption and adaptability. Understanding these different names and cultural contexts enriches our appreciation for this humble yet powerful leafy green. Whether you call it borekale or tree cabbage, it's clear that the collard green is a resilient, nutritious, and globally significant vegetable. For further reading, consult the article on collards from Encyclopaedia Britannica.
