Collard Greens

Fun Fact: Collards were originally grown by the ancient Greeks and Romans. They are also the state vegetable of South Carolina. 

Collards are nutritionally similar to kale, but differ in flavor and shape. Collards have a smooth, hearty texture, slightly bitter, and earthy in taste. Many describe it as a cross between cabbage and kale. Collards may be sauted, boiled, steamed, slow cooked, or used in salads. Lemon juice, vinegar, hot sauce, and umami foods compliment collards. They are a nutritionally dense, low calorie vegetable providing vitamins A, C, K1, folate, magnesium, iron, and phosphorus. They provide lutein and zeaxanthin which are antioxidants that are nutrients for the eyes. Collards can be stored unwashed and loosely wrapped for about five days in the refrigerator.