Collard greens are a kind of cabbage that grows as loose leaves rather than forming a tight head. They’re eaten widely in parts of Europe and in East Africa, but perhaps most strongly associated with the food of Black people in the southern United States. There are many mysteries surrounding collards, like how and why did they become so popular in the US South. To that can be added the recent discovery of collards in oasis gardens in Morocco, where again they are associated with enslaved people trafficked from West Africa. Bronwen Powell and Abderrahim Ouarghidi have done their best to unravel the mystery of collards in Morocco and how that may shine light on their place in Southern foodways.

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