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An American form of "Soul Food" from the Southern States, consisting of greens and turnip greens, commonly served with pork back fat.

The term comes from the Anglo-Saxon "colewarts", meaning cabbage plants. Collards are similar to kale; both are cabbage forms older than history.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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