પાંદડાની નકલ વિના વિવિધ પ્રકારના સરળ પાંદડા,

collard's Usage Examples:

Typically used in combination with collard greens are smoked and salted.

or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans.

broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.

Young larvae bore into buds, stems, and stalks of crucifers and related weeds, including cabbage, turnip, beet, collard, cauliflower.

Rob collard was replace by his son, Ricky Collard, after.

Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth.

these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb"s lettuce), radicchio.

is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans.

Mondays feature collards, macaroni and cheese, lima beans, okra, rice, and squash.

Tuesdays offer collards, corn, boiled okra, rice, snap.

The name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops).

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greens/collard greens), beans, and meat (stewed, grilled, roasted, or sundried).