Collards are a member of the Cruciferous family of vegetables and are believed to be among the oldest members of the cabbage family to be cultivated.

Long popular as a “Southern” food (and one of the most healthy!), collards are easy to prepare and accompany almost any dish – ranging from seafood to steak.

A good source of vitamin C, beta-carotene and folate, these greens also provide cancer-fighting phytonutrients including glucosinolates and indoles.

Selecting and Storing Collards

Choose smaller-leaved plants for tenderness and mild flavor and look for a leaves that are green, moist, crisp, and unblemished. Wrap unwashed collard greens in damp paper towels, place in a plastic bag and store them in the refrigerator crisper for three to five days.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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