Collards are leafy greens.
Dandelion greens are not the same as collard greens. Dandelion greens are considered to be edible wild greens. Collard greens, sometimes simply called collards, are a cultivated leafy vegetable related to broccoli, kale and cabbage, although they do not form heads like cabbages do. Does this Spark an idea?
Dandelions
Dandelion greens are highly nutritious. Although the heads can be eaten also, it is the leaves that are most often used in everyday cooking. Dandelion greens contain high amounts of vitamins A and C as well as iron and potassium. They are low in calories and have a sharp, tangy, slightly bitter taste.
Collards
Collard greens are a member of the cabbage family. They are high in beta-carotene, calcium and dietary fiber and low in calories and fat. Collards are also rich in antioxidants. Like dandelion greens, they have a slightly bitter taste. The best-tasting leaves are young and fresh.
Harvesting
Dandelion greens are best harvested before the flowers appear. The younger the leaves, the more tender they are. This could be as early as late winter, when snow is still on the ground. Do not pick dandelion greens in locations where chemical weed control products might have been used in the past, such as along roadsides or in public places. Wash them well before cooking.
Collards grow on inedible stems. The leaves should be plucked off the stems. Choosing leaves from the bottom of the plant encourages the plant to keep producing new leaves. They can be harvested at any time, but the younger leaves are the most tender. Older leaves get woody and very tough. The flavor improves after a frost, so they are sometimes not harvested until after a light frost.
Uses
Dandelion greens can be sprinkled on salads and used in soups or sandwiches. They can be somewhat tough if not picked early enough, so many cooks boil them in water until they are tender. They can also be used to make tea, or dried. Traditionally, dandelion leaves have been used as a diuretic.
Collard greens are also used in soups and salads, or they are boiled and served as a side dish with a dash of butter. They are tough greens and must be boiled for a long time -- up to an hour in some cases. Remove the center vein and stem before cooking them.
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