colewort

“Collards is a corruption of colewort — colewort is any non-heading cabbage,” said Dr. Harris, the author of “High on the Hog: A Culinary Journey From Africa to America.”

From New York Times ● Dec. 24, 2021

Then upon thyme and tansy think, On fields of sainfoin, ruddy pink, On dells deep down and rocks upreared, On lad's-love and on old-man's-beard, On spearmint and on silver sages, On colewort and on saxifrages!

From Punch, or the London Charivari, Vol. 146, February 4, 1914 by Sir Owen Seaman

The same facts are observed in vegetables; the celery sprung from the nauseous and bitter apium graveolens, and the colewort, is metamorphosed into the cabbage and the cauliflower.

From Curiosities of Medical Experience by J. G. (John Gideon) Millingen

The huile de colza, extracted from the colewort, is still very largely used, and is an excellent oil for lamps; and acetylene is beginning to take the place of coal-gas as an illuminator.

From Paris From the Earliest Period to the Present Day; Volume 2 by William Walton

Carrots, turnips, parsnips, potatoes, skirrets, onions, leeks, shalots, cabbage, savoys, colewort, spinach, cardoons, cresses, endive, celery, lettuces, salad, herbs.—Fruit.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Mary Eaton