Did you know collard greens were around 5,000 years ago - OMG!? 

Collard greens are a leafy green vegetable. Other leafy greens include boy choy, kale, turnip greens, and spinach! These leafy greens are rich in fiber and have a variety of vitamins and minerals. Specifically, collard greens are a good source of antioxidants, vitamin A, and vitamin K. These nutrients help to prevent cancer, support eye health, and keep bones and blood healthy. 

When shopping, choose collard greens that are dark green and crisp. Avoid leaves that are wilted and turning yellow. To wash your greens, put them in a bowl filled with clean water and move them around. Then, let the greens rest in the water for a few minutes. Remove collard greens from the bowl and refill with new water. Repeat this process until dirt stops collecting at the bottom of the bowl. Blot leaves with a dry towel. Once your greens are washed, refrigerate by wrapping them in a damp paper cloth and storing them in an open plastic bag. Use within 5 to 7 days. Leafy greens can be frozen for up to 12 months by blanching (cook in boiling water and cool immediately after in an ice bath) before freezing in a plastic bag. 

While originally from the Mediterranean Sea, collard greens are popular in East and South Africa as well as the southern United States. Usually, collard greens are steamed or sautéed, but they are still a terrific addition to many dishes! Cutting collard greens is easy – roll the leaves together and cut horizontally with a knife. Chop greens into smaller pieces if your recipe calls to do so. 

There is no limit to what you can do with collard greens! Add them to a stir-fry, soup, or pasta with other vegetables. Chop them into pieces and put them into a dish with beans. Whatever your preference may be, try collard greens today!