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Headless form of cabbage (Brassica oleracea, Acephala group), in the mustard family. It bears the same botanical name as kale, differing only in that collard leaves are much broader, are not frilled, and resemble the rosette leaves of head cabbage. The main stem has a rosette of leaves at the top. Lower leaves commonly are harvested progressively; sometimes the entire young rosette is harvested. The leaves are highly nutritious, rich in minerals and in vitamins A and C.
This entry comes from Encyclopædia Britannica Concise. For the full entry on collard, visit Britannica.com.