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One of the fastest-growing, loose, spicy leafy greens, originally from Ethiopia and long known on a small scale in Europe. Introduced to the US from 1957. Its pleasant, slightly sweet and spicy taste is a nice addition to salads and on bread (when harvested young), but can also be stir-fried or briefly stewed like spinach (when harvested later).
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Latin: Brassica carinata
Dutch: Snijkool
Also known as: Abyssinian Cabbage, Ethiopian Mustard
English: Ethiopian or Mustard Collard
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