Collard greens

Collards are vegetables that have large green leaves and tough stems, which are removed before eating. The leafy parts are called "collard greens." Collard greens are part of the cruciferous vegetable family. They contain nutrients that can play an important role in a healthful diet. Collard greens are loose leaf greens. Like kale, they belong to the cruciferous family.

The cruciferous family includes bok choy, kale, broccoli, Brussels sprouts, cabbage, rutabaga, and turnips. Collard bears the same botanical name as kale, from which it differs only in leaf characters: collard leaves are much broader, are not frilled, and resemble those of head cabbage.

Cruciferous vegetables are high in nutrients and low in calories. Collard greens is rich in many vitamins, minerals, and antioxidants, and eating it regularly might reduce the risk of developing certain diseases such cancer and heart disease.

Collard greens are especially rich in calcium and vitamin K, both of which are important for bone health.

One cup of boiled collard greens provides 770 micrograms of vitamin K. Vitamin K acts as a modifier of bone matrix proteins, it improves calcium absorption, and it may reduce urinary excretion of calcium.

Collard greens used in a variety of cuisines around the world, including India, Africa, Europe and the United States, particularly in the South. Can be eaten raw or sauteed, steamed, roasted, in soups, and more.
Collard greens