What are Collard Greens?

Collard greens, also called collards, are leafy green vegetables like lettuce, Swiss chard, and spinach. Collards belong to the Brassica family of cruciferous vegetables, which are known for their nutritional and health-protective benefits.

The general features of Collards are dark green leaves and tough stems. Usually the stem is removed before eating. 

Before collards were popularly used in cooked dishes and recently they have made their way into health food diets like - raw green salads, gluten free wraps, steamed etc. 

Though we know all vegetables come under the healthy category, collards are better for you due to their increased chlorophyll content. They offer high proteins and are a good source of vitamins A, C, E, and K, which fortifies bones. It is also rich in iron, calcium, magnesium, and potassium.

Ways to prepare Collards

The most important thing to remember while preparing collards is to wash them even if they are prewashed. Clean and prep whole greens using the following steps.

Discard any outer leaves that may be torn or bruised. Separate the leaves. Just like we take off the outer layer of cabbage. 

After discarding the outer leaves, put leaves in a large bowl of cold water and stir them around. I usually add a pinch of turmeric and salt while cleaning the collards. Rinse out the bowl and refill with clean water. Spread a clean paper towel and place the cleaned leaves on it. Pat clean leaves dry using a dishcloth or paper towels, or spin them in a salad spinner. 

Remove as much water as possible. Place each leaf on a cutting board and slice along the large center rib.  Discard the ribs. 

Since they they have a mild flavor, they can be included in a wide variety of dishes.