Food Feature: Collard Greens
- Haley Rosen
- Feb 1, 2019
- 1 min read
Collard Greens
In season: at peak in winter, but available year-round
Storage: keep in plastic bag in vegetable drawer of fridge for 4-5 days; store separate from apples, which can cause the collards to turn yellow
Cooking: can be boiled, steamed, braised, sautéed, blanched or eaten raw; can be used in soups, stews, stir-fry, or as a wrap; avoid overcooking greens as they can become bitter
Nutrients: high in fiber; one cup of boiled collard greens even contains 5 g of protein; excellent source of vitamins A (from carotenoids), C and K, calcium and manganese; good source of thiamine, riboflavin, choline, vitamin B6, folate and iron
Health benefits: may help reduce cholesterol levels and support heart health; contains anti-inflammatory phytonutrients, which may help in prevention of certain cancers, diabetes, heart disease and many other inflammatory-related conditions; promotes digestive health; supports body's natural detoxification processes in the liver
Recipe ideas:
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