Delicious, nutritious collard greens come from an ancient plant — the predecessor to wild cabbage. The large, heavy leaves are at their peak from January to April (although they’re available all year round).
Collard greens are a nutritional powerhouse. They contain large amounts of the antioxidants vitamin C and beta-carotene, the precursor to vitamin A. As a member of the cruciferous vegetables family, the collard plant also contains numerous cancer-preventive phytonutrients. Collards also contain a good amount of manganese, an essential trace mineral helpful in assimilating vitamin C.
Collards have enjoyed a long history in the United States as an essential component of soul-food and southern cooking. But the traditional preparation (with ham hock) isn’t the only way to enjoy these flavorful greens. They’re wonderful lightly steamed and seasoned with umeboshi vinegar or sautéed in olive oil with lots of garlic. Try our collard recipes for more creative ideas!
