<P> Collard greens are known as sukuma wiki in Tanzania and Kenya . Sukuma wiki is mainly lightly sauteed in oil until tender, flavoured with onions and seasoned with salt, and served either as the main accompaniment or as a side dish with the preferred meat (fish, chicken, beef, or pork). In Congo, Tanzania and Kenya (East Africa), thinly sliced collard greens are the main accompaniments of a popular dish known as sima or ugali (a maize flour cake). </P> <P> In the UK these leaves are sold as Spring Greens and used just like cabbage . The UK market is not large, as most British prefer to buy a cabbage and pull leaves off as required and prefer the light bright leaves in the cabbage heart., </P> <P> In Portuguese and Brazilian cuisine, collard greens (or couve) is a common accompaniment to fish and meat dishes . They make up a standard side dish for feijoada, a popular pork and beans - style stew . </P> <P> Thinly sliced collard greens are also a main part of the popular Portuguese soup, caldo verde ("green broth"). For this broth, the leaves are sliced into strips, 2--3 millimetres (0.079--0.118 in) wide (sometimes by a grocer or market vendor using a special hand - cranked slicer) and added to the other ingredients 15 minutes before it is served . </P>

What are the different types of collard greens