Kale and collards (or nonheading cabbages) are primitive cabbages that have survived through thousands of years.The Greeks cultivated kale and collards, and before the Christian era the Romans grew several varieties and were later referred to as Coles, described in the 1st, 3rd, 4th, and 13th centuries by European writers.
It might appear that the Romans carried the coles to Britain and Europe, since the plants were so well known to the Romans and the species has been popular in those countries for so long. On the other hand, they may have been taken there somewhat earlier by the Celts.
The first mention of the kales (coleworts) in America was in 1669; but because of their popularity in European gardens it is probable that they were introduced somewhat earlier.
In Portuguese and Brazilian cuisine, collards - known as courve galega accompany meat dishes such as feijoada and the popular soup caldo verde.
