Collards are a loose-leaf member of the cabbage family. Their flavor is somewhere in the middle of cabbage and kale. And contrary to popular belief, you don’t need to cook collards down for hours! They’re actually lovely when barley sautéd or even eaten raw when shredded and tossed into a salad. I love their mild flavor and love how nutritious this powerhouse of a veggie is. Collards grow well in cool climates and taste best in early spring and fall.