Collards belong to the group called cruciferous vegetables, which also includes cabbage, broccoli and cauliflower. Collards are a great source of vitamin A, vitamin C, fiber and calcium, and they also have the ability to lower cholesterol. Research has shown that collard greens also provide protection against cancer, and may even fight cancer cells.
Collards are best harvested after a frost, which strengthens the leaves and brings out the best flavor. Look for collards all month at the West Broad Farmer’s Market.
Cooking Tip! When overcooked, collard greens emit an unpleasant sulfur smell. To prevent this, evenly slice the leaves into 1/2 inch slices and the stems in 1/4 inch pieces, and then steam your collards for 5 minutes.
You can also try out the recipe of the month!
Garden Fresh Collard greens
Your favorite filling: Hummus or Deli Slices
Fresh Tomato slices
Chopped red onion
Fresh avocado slices
Balsamic Vinaigrette or your favorite salad dressing
1. Wash the collards in a water and vinegar mixture and then rinse the leaves under running water. remove leaves frm the stalks and dry. Set the leaves aside.
2. Place ingredients in the middle of a single collard green leaf. Put hummus or meat on the bottom and cover with tomatoes, onion, avocado, and sprouts.
3. Drizzle with dressing or vinegar and wrap the ingredients snugly in the leaf. Enjoy!