This dark leafy green is a southern cooking staple with its bold and slightly bitter taste. Additionally, the cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables as it supports the detox and anti-inflammatory systems.
To keep fresh for up to five days, refrigerate the leaves in an airtight, plastic bag and keep them unwashed and away from any liquids.
Rinse in cold water, removing parts that have wilted or have holes. Chop the leaves at a 1/2-inch wide and stems at 1/4-inch wide.
Quickly steam or blanche the leaves to retain its nutrients. For a classic flavor, simmer the leaves with ham hocks; keep in mind to avoid over cooking.
|Serving Size||2 cups, chopped|
|Calories from Fat||5|
|Total Fat 0||0%|
|Saturated Fat 0||0%|
|Trans Fat 0||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 3g||12%|
Nutrients in collard greens such as vitamin K and choline help protect the liver, regulate sleep, and improve muscle movement.
Collard greens have an assertive and slightly bitter flavor. When raw, they have a crisp, firm texture and soften when cooked.