When is it seasonal? Cooler seasons (spring, fall)
Varieties: Most collards are a large, flat, and dark green in color.
Nutrition: One cup of cooked collards, has almost as much calcium as milk! They are a good source of vitamin A, vitamin C, vitamin K, folate, and fiber. Generally referred to as in the “dark leafy green” family and everyone can use more leafy greens in their diet!
- The leaf of collard greens tend to be on the thicker side, and benefits from being sauted in olive oil or braised in liquid.
- Collards are often associated with Southern cuisine, and cooked with bacon, which yes – is tasty. But cooking collards in any soft of fat, salt + some acid will be tasty!