Prior to meeting with a nutritionist post cancer I had never heard of collard greens. I was a New Jersey girl whose greens included spinach and lettuce, that was it. Post chemo I added Kale and swiss chard into my diet.
After learning I had osteopenia (stage of bone loss prior to osteoporosis) I had to increase my calcium. A nutritionist told me to think of my daily green smoothie as my calcium drink to keep my bones strong and to add collard greens into my diet. Now, I am hooked!
Kale gets all the attention these days but Collard Greens are another important leafy green vegetable. They contain calcium, Vitamin A, Vitamin K, folate, Vitamin C are immune boosting, and anti-inflammatory.
When I moved to the South I learned Collards are a part of southern cooking and I learned they are almost always cooked with pork fat or bacon. If you go out to eat this is not listed on the menu, it is just known that a side of Collard Greens will include pork of some kind. I learned this the hard way as I thought it was "safe" vegetarian dish.
So I make my Collard Greens at home. I usually saute them in the morning with my eggs, add them into my smoothies, or sprinkle them on whatever I am eating for some extra calcium.
Collards can be a little bitter raw, but everyone in my family enjoys them sauteed with olive oil, onions, garlic and sea salt. Kale is another super green, but let's not forget about Collards as well! See if you can incorporate them into your meal planning this week. If you do, share your recipe!
Cookbook Suggestion: Updated version of a cookbook that began my eating to nourish journey! Delicious recipes!