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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

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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