A "bunch" of collard greens typically refers to a bundle of leaves tied together, which can vary in weight and size. On average, a bunch of collard greens can yield around 4-6 cups of chopped greens. It's important to note that this measurement can vary depending on the size of the leaves and how tightly they are packed in the bunch.
a bushel of collard greens weigh 30 pounds
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Approximately 20 calories.
No one can determine how many people like collard or turnip greens. It tends to be more popular in the southern states but turnip greens are available anywhere in the United States.
Well, honey, you better stock up on about 15 pounds of collard greens if you want to feed those 50 hungry mouths. That's roughly 5 ounces per person, assuming they all have a healthy appetite. So, get shopping and start cooking those greens!
To determine how many collard greens to feed 20 people, you need to consider the serving size per person. On average, a serving of cooked collard greens is about 1/2 cup. If each person is having one serving, you would need 10 cups of cooked collard greens for 20 people. However, it's always a good idea to account for extra servings and adjust the quantity accordingly.
25 calories per half cup
As they are "mixed" the answer could be anything between 2-5 cups.
Collard greens look like lettuce. Pictures: Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Pakistan, as well as in Kashmir region of both India and Pakistan. They are classified in the same cultivar group as kale andspring greens, to which they are closely similar genetically. The name "collard" is a shortened form of the word "colewort" (cabbage plant).
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You would have to specify exactly which greens - do you think can you compare lettuce and peas.