A question in botany + the culinary arts

[scruffy1]

Shalom and Greetings from Jerusalem
I avoid walking the Camino in these hot months, hot enough here at home! Late Winter and Spring are the seasons I like best - the coolness, the flowers, the snow on far away mountain peaks, its marvelous. As one progresses and closes in on Galicia and Santiago, suppertime is often marked with a favorite of mine, Caldo Gallego, a soup alomost stew of vegetables, beans, meat (usually of the type which is a forbidden fruit for we Jewish pilgrims), and greens from the garden. All the cookbooks maintain that they are collard greens - see below -

Collard greens

My good friend Anna from Sweden has sent me this picture of what appears to be kale or mangold after a visit to la peluquería.

Kale?

I have seen something resembling collard greens growing there and the srtalks as they have been picked, never seen kale, does anyone know what the greens may be? Probably anything fully grown, fresh and green but my curiosity is piqued.
¡Buen provecho!

¡Buen provecho!

 

[MichaelB10398]

The picture you have of kale above is what we call kale; it often has frilly edges to the leaf. Kale has a variety of types and most have frilly leaf edges, but not all. As I recall kale also comes in a variety of colors whereas I am only familiar with seeing green collards.

Kale and collards are often used interchangeably, but they have distinctly different flavors. I prefer collard greens.

There are a few varieties of collards that can tolerate heat better than others. We always planted our greens anywhere from three to four weeks before the last spring frost. Plant them in full sun and you will grow more than you can eat with six to ten plants for a family.