Collard greens (Brassica oleracea var. viridis) are a leafy green vegetable from the Brassicaceae family, closely related to cabbage, kale, and broccoli. Unlike its compact-headed relatives, collard greens are distinguished by their large, broad, dark green leaves that grow loosely on sturdy, upright stems. Native to the eastern Mediterranean and Asia Minor regions, collards have been cultivated for thousands of years and are now a dietary staple in many parts of the world, particularly in the southern United States, where they hold deep cultural and culinary significance. The plant thrives in cool weather and grows best in fertile, well-drained soil with plenty of sunlight, producing tender leaves that can be harvested continuously throughout the growing season. Collard greens are rich in vitamins A, C, and K, calcium, folate, and dietary fiber, as well as powerful antioxidants and glucosinolates that support overall health and may help reduce inflammation and protect against chronic disease. In cooking, the leaves are traditionally simmered or braised to develop a tender texture and mild, slightly earthy flavor, often prepared with smoked meats, garlic, or vinegar for added depth. Hardy and resilient, collard greens can tolerate light frosts, which enhance their sweetness, making them a reliable and nutritious vegetable in both home gardens and commercial agriculture.