What abot this - it wont let me write the gree letters
http://www.proz.com/kudoz/915968

The second word was lahanides, which I think would mean 'cabbage style' or 'like cabbage' .....  I don't recognize the first word.
Lahano is cabbage (singular) lahana (plural)
My, aren't we some Greek scholars here!!??

It still tastes good.

Sea Salt & Light,
Mrs "T"    O+

Hi Henriette. Grate contact with languishes.
The last site may get me somewhere. All of them are very interesting. thanks a lot.

Mrs 0+ thank you too. I am sure soon i'll come up with a result.
I bet they do taste good.
kalimera kai efxaristo

You are welcome .
Never seen them here in Denmark- we do mostly curly  kale in winter...

So what are chollard greens in NZ?Aus? I know they are between kale & cabbage & associated with broccoli - they look just like the tops of broccoli They are the highest thing next to kale itself in Vit K & I would love to get me some Not sure,  being from the brassica family tho', exactly how they will like me...

Quoted from Possum

So what are chollard greens in NZ?Aus? I know they are between kale & cabbage & associated with broccoli - they look just like the tops of broccoli They are the highest thing next to kale itself in Vit K & I would love to get me some Not sure,  being from the brassica family tho', exactly how they will like me...

Here is a link from a seed company. When I went GTD I lost collards but I used to like to plant the Green Glaze variety.

http://www.southernexposure.com/greens-collards-c-3_30_100.html

Thanks GCG but they only list greens?! I am also wondering re them being from the brassica family?!

Just did a search on the Main Forum Page under Eat Right & it seems there is not only no name for these in NZ/Australia, but they can't even be bought? Any more opinions from people "downunder" on here?

Quoted from Possum

So what are chollard greens in NZ?Aus? I know they are between kale & cabbage & associated with broccoli - they look just like the tops of broccoli They are the highest thing next to kale itself in Vit K & I would love to get me some Not sure,  being from the brassica family tho', exactly how they will like me...

Here's an image page for collard...Perhaps something will look familiar to you

http://www.google.com/search?q.....iw=1780&bih=1064

Quoted from Chloe

Here's an image page for collard...Perhaps something will look familiar to you
http://www.google.com/search?q.....iw=1780&bih=1064

Those cooked ones are a bit much to take unless you are already hooked on these things - which I most certainly am! They are addictive!! And I'm serious. If my oldest son and a friend from New York could get addicted, I think anyone could eventually.

Thanks but no nothing like that here

Quoted from Possum

Thanks but no nothing like that here

I wonder if you could import the seed. A lot of these greens can be grown in large pots. They are easy to grow - similar to growing grass! The young, tender plants are sooo good! And even the "flowers" are delicious! The best part in my opinion.

Quoted from Possum

It seems there is not only no name for these(collard greens) in NZ/Australia, but they can't even be bought? Any more opinions from people "downunder" on here?

By looking in Wikipedia, I found this is the family, etc. for Collard greens:
Brassica oleracea Acephala Group – kale and collard greens - Acephala means "headless".

I just looked at this seed com. website in NZ:
http://www.egmontseedsshop.co.nz/prestashop/

I searched through the vegetable listings for leafy cabbage plants and found:
Borecole and Kailaan which are both headless plant in the Brassica oleracea family.  These are the closest this company has to collard greens...

Komatsuma, Misome, and Tatsoi are headless Brassica campestris (according to the Egmont site) which are other headless cabbage family plants.

I would try to find some of these as substitutes for collard greens.  If all else fails, at least you have a source for seed.   

Thanks ABJoe

I use them as a wrap instead of a tortilla and I also blend them raw with mango

Whole Foods Market used to feature a Collard Slaw at its salad bar.

StarPine, I do the same thing using collard leaves as wraps. Cook them until they're pliable and soft but not too soft, then fill them with anything you can think of. My favorite: browned ground lamb/turkey/lean beef and grilled vegetables or caramelized onions with some hot sauce. So good!

Just skimmed this thread. I'm surprised so many people boil them for so long! I saute them for about 5 minutes max. They have become my new fav. since they are cheaper than swiss chard and not as bitter. Just had some in some turkey soup, yum.

Waahh & I can't get any

Quoted from Brighid45

StarPine, I do the same thing using collard leaves as wraps. Cook them until they're pliable and soft but not too soft, then fill them with anything you can think of. My favorite: browned ground lamb/turkey/lean beef and grilled vegetables or caramelized onions with some hot sauce. So good!

Wow that sounds good, except for the lamb part...

I have childhood memories of stinky horrible collard greens, but I just bought a bunch at Whole Foods because they are a diamond.  I thought I'd try them in turkey broth for soup.  I love to eat my greens in soups.  I hope they aren't stinky and gross.  I'm sure they'll be great with fresh ginger & onion, etc. and not cooked to death.

You'll be addicted in no time, O in V!  

Collards are one my most favorite greens; and they are also the least expensive, even organic. The trick (in my opinion) is to slice them in very thin ribbons and saute them in a bit of (olive) oil just until bright green and slightly softened. Not slimy, just delicious.

I also read where you can make sauerkraut using collards instead of cabbage.

I wish someone would sell it! I want to try it but don't want to make it.