The culture and uses of collards are the same as for cabbage and kale.
Collards withstand the heat better than either cabbage or kale, and
a type known as Georgia collards is highly esteemed in the Southern
States. Collards do not form a true head, but instead a loose rosette
of leaves, which, when blanched, are very tender and of delicate
flavor.--(F. B. 255; U. Idaho E. S. 10; P. Rico A. E. S. 7.)