They are thinner and more tender, and shrink to a much smaller amount during cooking than collard greens do. Arugula. 6. Kale is milder than all the other greens and is often eaten raw in salads. Mustard greens have a peppery taste and are usually eaten raw. Depending on the variety, the deep green leaves are often curled and tend to trap sand from the garden, requiring thorough washing before consumption. We’ve all heard how incredible leafy green vegetables are for your health: high in vitamins, minerals and fiber and yet low in calories. There is a third green out there, mustard greens, which is considered an herb and is more tender. Mustard greens begin as the seeds that we know best for their potential to create one of the world’s favorite condiments: mustard. Nutritionally, raw collard greens contain 90% water, 6% carbohydrates, 3% protein, and contain negligible fat. Read the swiss chard vs. collard greens discussion from the Chowhound Home Cooking food community. Important for strong bones and teeth, calcium is a mineral present in leafy green vegetables, including spinach and collard greens. The plant also is more frost tolerant than other leafy greens and can actually improve the flavor of the plant. If you’re eating them raw, try squeezing some fresh lemon or lime over the greens. Got your greens good and clean? Mustard greens have slightly more calories, but they also have more protein and fiber. Collard greens contain 771 micrograms of vitamin A and 34.6 milligrams of vitamin C per 1-cup serving. Their flavors are also vastly different, and they each contain various levels of vitamins and minerals. There are plenty of ways to cook and serve collard greens but, in the U.S., they’re commonly sauteed and served on the side of a main dish. Spinach vs Mustard Greens - In-Depth Nutrition Comparison. Collard greens -- also called the tree cabbage -- grow from an upright stalk that is usually topped with a rosette of leaves. Just fill the sink or a large bowl or dishpan with water and swish them around. Photo by Christina Holmes. Mustard greens, in particular, have a … The greens’ bitter, spicy flavor will shake up your salad routine. His friend asked why we were only cooking collards and leaving the mustards. Use collard greens as a replacement in sandwiches and salads or sauté them briefly in olive oil for a nutritious side dish. In most grocery stores, you’re likely to find mustard greens with bok choy, cabbage and collard greens on the same shelf. Collard Greens, Turnip Greens, Mustard Greens, Swiss Chard and Kale: Product Description: Leafy Vegetables: Relevant Safety Information: Eaten both cooked and raw.Grown above ground outside. Add to Shopping List View Shopping List. Their flavors are also vastly different, and they each contain various levels of vitamins and minerals. This site is owned and operated by Elli & Tee Inc. Foodsguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. While both types of greens can be planted in spring and summer, one major difference between the two is that collard greens grow more slowly than turnip greens. In some markets, you … They're a member of the same group of plants that includes kale, turnips, and mustard greens.Likewise, they share many of the same characteristics and are often prepared interchangeably or in the same ways (at least in the southern U.S., where they're most popular) and with similar ingredients. Variety is the spice of life, however, and it’s always good for your health and interest levels to change things up occasionally, so there’s no reason you can’t incorporate all three of these fantastic super greens into your salads, juices and/or stir-fries. They're a member of the same group of plants that includes kale, turnips, and mustard greens. Refill and repeat until you don't feel any bits of sand in the bottom of the sink or container. Mustard greens are leaves from the same plant that gives us mustard seed and… mustard! Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! As for flavor, mustard … Green plants are all typically rich in chlorophyll as well, which is helps keep your internal self clean and hygienic. In the South, the leaves are boiled with salt meats or potatoes as a side dish; however, young leaves can also be used uncooked in salads. They come under the plant group such as brussel sprouts, turnips, bok choy, broccoli, kale, and mustard greens. Collards are dark green color and a thicker leaf. Autumn plantings should be about 80 days before the first expected frost. Turnip, mustard, collard greens and kale are all members of the cabbage family. 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