Title: Collard greens
Passage: Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in the dish called ``mixed greens''. Typical seasonings when cooking collards are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the ``pot liquor'', a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make a collard sauerkraut that is often cooked with flat dumplings.
Question: are collard greens and turnip greens the same
Answer: no