Collard greens are one of the most nutritious vegetables you can eat. They contain a multitude of vitamins and minerals and are delicious as well. Collards are in the cruciferous family along with broccoli, kale, and cabbage. Most popular in the south, you can find them all around in grocery stores and markets, but their true season is from January through April.

Collard Greens are leafy and somewhat resemble kale, but they do not have the curly, frilled edges. Collards are actually a dark greenish-blue color and have a light, mellow smoky flavor. Collard Greens are big cholesterol fighters. When you steam them, their power really comes out. Collards contain tons of vitamin K, A and C in each serving. Vitamin K allows your blood to clot normally, helps protect your bones from fracture, and helps prevent calcification of your arteries. Vitamin A preserves and improves eyesight and helps you fight off viral infections. The vitamin C found in collards helps protect cells from free radical damage, lowers your risk of cancer, and improves iron absorption. Collard greens also contain manganese and folate which are important nutrients in your diet. Manganese keeps your bones healthy and strong, maintains proper blood sugar levels, and protects your cells from free-radical damage. Folate supports cell production, allows nerves to function properly, and helps prevent dementias including Alzheimers disease.

Collard greens even contain protein and omega-3 fatty acids. To reap all the benefits of this fantastic veggie, you should try to consume at least 1 ½ cups at least 2-3 times a week. When purchasing your collards, look for ones that are kept in a refrigerated section of the produce isle. The leaves should be unwilted and deep in color. Those with smaller leaves will be more tender.

Collards should be stored at home in a plastic bag with the air pressed out. In this way, they should stay fresh for up to five days. Incorporating collards into your meals is a super way to get lots of crucial vitamins, minerals and nutrients, plus, they taste great!

Ingredients

• 2 bunches collard greens, washed to remove all dirt and grit
• 4 cloves garlic, chopped
• 1 small sweet onion
• salt and freshly ground black pepper, to taste

Directions

Remove the stems from the greens.

Sautee the onions for about 3 minutes, or until fragrant and translucent, over medium heat in a deep frying pan.

Meanwhile, chop the collard greens into pieces.

Add the greens to the onions, then add the chopped garlic, salt, and freshly ground black pepper. Cover and reduce the heat to low. Steam for about 5-8 minutes, stirring frequently and covering between stirrings. When greens are completely tender, remove from heat. Drain and place salad in a serving bowl. Enjoy!

 

Ingredients 

Salad

• 6 cups chopped collard greens (washed and stems removed) 
• 1 sweet onion, sliced thin 
• 6 fresh mushrooms, sliced (washed and stems removed) 
• 4 fresh eggs 
• 4-5 cups water 
• 1 TBS apple cider vinegar 

Dressing 

• 1 tablespoon fresh lemon juice 
• 1 tablespoon minced fresh ginger 
• 1 medium clove garlic, pressed 
• 1 tablespoon soy sauce 
• 1 tablespoon extra virgin olive oil 
• Salt and freshly ground pepper to taste 

Directions: 

Bring salted water to a boil in a large heavy-bottomed pot. 

Rinse the collard greens well. Roll leaves and cut into ½" slices; cut again crosswise. Cut stem into ¼" slices and let sit for 5 -10 minutes. 

Steam the collard greens, mushrooms and onions slices together for 4-5 minutes. 

Meanwhile, prepare water and vinegar for poaching eggs. Bring water and vinegar to a fast simmer in a small, shallow pan. Water should cover eggs. 

Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl. 

Poach eggs until desired doneness: about 5 minutes, or just until whites are set. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens. Enjoy!