page_title: Collard (plant)
section_title: Brazil and Portugal
hierarchical_section_title: Collard (plant) / Culinary use / Brazil and Portugal
caption_attribution_description: English: Caldo verde, a typic soup of Portugal.Português: Caldo verde, sopa tipicamente portuguesa.
context_page_description: Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard is part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name "collard" comes from the word "colewort".
  The plants are grown as a food crop for their large, dark-green, edible leaves, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, Italy, northern Spain, and Kashmir. Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of collard, as well as kale.
context_section_description: In Portuguese and Brazilian cuisine, collard greens (or couve) are a common accompaniment to fish and meat dishes. They make up a standard side dish for feijoada, a popular pork and beans-style stew.
  Thinly-sliced collard greens are also a main part of the popular Portuguese soup, caldo verde ("green broth").  For this broth, the leaves are sliced into strips, 2–3 mm (³⁄₃₂–¹⁄₈ in) wide (sometimes by a grocer or market vendor using a special hand-cranked slicer) and added to the other ingredients 15 minutes before it is served.
caption: Caldo verde, a popular Portuguese soup made with collard greens
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