How to say "collard greens" in Thai?

[PoodMaiDai]

I've looked at several of our local markets and can't find anything that resembles them and showing them photos on my phone have also been a dead end. What is the Thai name for them or a variation of it?

Thank you.

[wayned]

Don't know the name, but the closest thing that I have found is the Thai spinich. I buy it in Tesco.

[justben]

ผักคะน้า

http://dict.longdo.com/search/%E0%B8%9C%E0%B8%B1%E0%B8%81%E0%B8%84%E0%B8%B0%E0%B8%99%E0%B9%89%E0%B8%B2

[AyG]

ผักคะน้า is Chinese Kale (Brassica alboglabra); Collard Greens are a cultivar of Brassica oleracea. Closely related, but not the same. I very much doubt you'll find Collard Greens in Thailand - they haven't even made it across the Atlantic to England, and seem to be but a staple food of poor people in the southern parts of the USA.

[justben]

I didnt know there was a difference. Thanks.

[PoodMaiDai]

ผักคะน้า is Chinese Kale (Brassica alboglabra); Collard Greens are a cultivar of Brassica oleracea. Closely related, but not the same. I very much doubt you'll find Collard Greens in Thailand - they haven't even made it across the Atlantic to England, and seem to be but a staple food of poor people in the southern parts of the USA.

That explains it. Thank you.

I've been buying kale and spinach but you just confirmed what I started to believe may be the case.

[notmyself]

I very much doubt you'll find Collard Greens in Thailand - they haven't even made it across the Atlantic to England, and seem to be but a staple food of poor people in the southern parts of the USA.

Spring greens are so close that I doubt collard greens would have a chance of making inroads. As far as I know, it is Chinese kale which you see all over the place here but the Thai's (and I imagine the Chinese too) don't use the very outer leaves because they are sour and too tough for quick cooking. I use the outer leaves in a slow cooked green curry though to be honest they are usually removed before they even hit the market. Better than cabbage for bubble and squeak too.

http://en.wikipedia.org/wiki/Bubble_and_squeak

Bubble and squeak is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because it makes bubbling and squeaking sounds during the cooking process.[1] It is often served with cold meat from the Sunday roast, and pickles or brown sauce, or as an accompaniment to a full English breakfast.

The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The earliest known recipe was by Maria Rundell in 1806.[2]

The name bubble and squeak is used throughout the United Kingdom, and it may also be understood in parts of some other Commonwealth countries and the United States.[3][4]

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.

Never seen it tinned!

Edited June 25, 2013 by notmyself

[jamles]

ผักคะน้า is Chinese Kale (Brassica alboglabra); Collard Greens are a cultivar of Brassica oleracea. Closely related, but not the same. I very much doubt you'll find Collard Greens in Thailand - they haven't even made it across the Atlantic to England, and seem to be but a staple food of poor people in the southern parts of the USA.

According to http://whatscookingamerica.net/Vegetables/CollardGreens.htm it seems that collard greens actually may have actually made its way across the Atlantic from England to the USA.

Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.

And, yes, collard greens have traditionally been a staple food in the southern USA but in recent years have become quite trendy for their nutritional value and can now be found in supermarkets and health food stores throughout the country.