Common Names:
Couve Galega, Couve Portuguesa, Berza, Collard Greens, Portuguese Tree Cabbage, Portuguese Kale, Walking Stick Kale

Classification:
Family: Brassicaceae
Genus: Brassica
Species: B. oleracea

Plant type:
A typical portuguese Kale, very popular in many tradicional portuguese dishes, like the well known “caldo verde”. The plant is a biennial where winter frost occurs, and perennial in even colder regions. It is also moderately sensitive to salinity. It has an upright stalk and can grow up to 3 meters ( 9 feet) hight.

Origin:
Portugal is believed to be where Couve Galega (Portuguese Cabbage) originates from and its origins dates back to Greek and Roman times.

Mature Height:
3 m (9 ft.)

Hardiness:
Zone 8 (-10 °C / 15 °F) and higher. It not only tolerates cold, but also a considerable degree of heat, more than any other member of the cabbage family. Since it is a loose-leaf cabbage, you never worry about whether it will properly head up.

Sun:
Best in full sun. Tolerates some shade.

Foliage:
The dark green leaves are large and smooth with a medium sized stem. They are eaten after being cooked and are the whole reason for cultivating this plant. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. Unlike the other cabbages, you pick the outer leaves and keep the inner ones to grown and be picked the next days.

Usage:
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. For best texture, the leaves should be picked before they reach their maximum size, at which stage the leaves will be thicker and should be cooked differently from the new leaves. Age will not affect flavor.
It packs a vitamin rich punch, (it’s actually one of the most nutritious foods you can eat).
In Portuguese and Brazilian cuisine, collard greens (or couve) are common accompaniments of fish and meat dishes. They are a standard side dish for feijoada, a popular pork and beans-style stew.
They are also the main ingredient of a popular Portuguese soup, “caldo verde” (green broth). For this broth the leaves are sliced into strips, 2 or 3 mm wide and added to the other ingredients 15 minutes before it is served.