anyone know what they are? spinach?
Re: collard greens
It's like asking are bananas the same thing as plantains.
Same family but different flavor. These are more bitter but cooked with spinach can make a great saag. Also, when cooked well, they do taste yummy.
Are you making pakoras with them?
Re: collard greens
yessshhhh :D just made them!
Re: collard greens
Sounds yummy.. recipe plz? :D
It's like asking are bananas the same thing as plantains.
Same family but different flavor. These are more bitter but cooked with spinach can make a great saag. Also, when cooked well, they do taste yummy.
What is it called in urdu? I have seen it at a local super market and I always wonder if I can use it in desi cooking. :)
Sounds yummy.. recipe plz? :D
pakora recipe or spinach mixed with c.g one?
Re: collard greens
did u make pakoras with the cg/spinach, or cg/spinach separate salan?
Re: collard greens
i made pakoras with collard greens, green chilies, onions and some with potatoes.
omg! yes they do. 
Re: collard greens
Collard greens are a bit tougher in texture and also a slight bitter taste. They are awesome if you serve it steamed as a side dish. Just saute some onions, add garlic, add some diced turkey...and cook till brown. Then add Collard Greens and let cook till desired tenderness. I usually chop it up and then cook. Also add a squeeze of lemon.
I never tried it in salen, but Collard Greens provide a lot of nutrients, so best if steamed and not cooked to much to lose nutrients.
Collards are not of the same family botanically as spinach. They are a brassica, (gobhi family) like broccoli or cauliflower or cabbage. They are a super green, and make good punjabi-style saag.
For those who are prone to kidney stones, spinach is very high in oxalic acid, a component of kidney stones, so you want to avoid spinach (and chard), but collards are low in oxalic acid, so eat all you want! High in calcium, too!