Collards

Like kale, cauliflower and broccoli, collards are descendents of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations. Collards are an integral food in traditional southern American cuisine.Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorus, and iron.Collard greens are hardy enough to be served all by themselves. Withstanding long cooking, they become a soft mass of mellow-flavored leaves. The stems should be discarded unless you like their fibrous contents. A Few Quick Serving Ideas:-Potatoes, brown rice and beans love this vegetable’s subtle virtues.
-Simmer in a seasoned broth, chicken or vegetable stock.
-Smother cooked leaves in a flavorful cream sauce.
-Drizzle cooked collard greens with olive oil and lemon juice.
-Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.
-Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
-Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life