Collards are leafy green vegetables that belong to the same family as broccoli, cabbage, and kale. Descendents of the wild cabbage plant, collards have dark blue green leaves that are smooth in texture.
Collards can be steamed, sautéed, boiled, or added to soups, stews and various sides. Be careful not to overcook collard greens to ensure best flavor.
Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready to use wash thoroughly.
Collard greens are an excellent source of vitamin K, vitamin A, vitamin C, calcium, and fiber. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, protein, omega-3 fatty acids, and iron. (WH Foods)
