Click for collard green recipes
Collard greens are a part of the brassica family, along with cabbage and broccoli, but lacks a central “head”, so it is the oval-shaped leaves that are eaten. Collards are a good source of vitamin C and soluble fiber, and have nutrients with anti-cancer properties. They can be harvested year-round, but are the tastiest and most nutritious in the cold months after the first frost. A favorite in Southern cuisine, collards are often paired with salty meats, such as ham, but they can also be prepared with beans or simply sautéed up with garlic or onions as a side dish.
If you enjoyed this article, please consider sharing it!
