Collard greens are a staple food of the south and to those who are not familiar with this vegetable, they are actually part of the cabbage family which includes kale and mustard greens. Collard greens have light-colored leaves which have a mild yet smoky flavor.
Among the members of the cabbage family, collard greens are the most nutritious bunch. A cup of boiled collard greens are an excellent source of vitamins A, B, C, K and E. They are also rich in manganese, folate, dietary fibers, magnesium, protein, iron and omega 3 fatty acids.
Since collard greens are rich in phytonutrients, they are useful in the fight against lung, breast and ovarian cancer. Another benefit of collard greens is to help the body get ris of harmful toxins by being a main instrument in the detoxification process.
The calcium content of collard greens help prevent osteoporosis, rheumatoid arthritis, while the vitamin C content helps boost the immune system. This is probably only half of the numerous benefits provided by the nutrient-rich vegetable which is collard greens.
Collard greens are best served with rice, combined along with other vegetables for a healthy tossed salad, or used as a main ingredient in stir-fried dishes.