Collard

It might be the first time you have come across "Collard" (meaning leaves of a cabbage). InAmerica this type of loose-leaved cabbage is very popular.

Collard greens are a highly nutritious green rich in calcium that are a great addition to yourHealthiest Wayof Eating. Long popular in the southern states, you will find out why they are becoming increasingly popular throughout the rest of theU.S. 

The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshone steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. We get unique health benefits from collard greens in the form of cancer protection. It's worth noting that steamed collards show much greater bile acid binding ability than raw collards.

See www.WHFoods.org for recipes and information about this very healthy vegetable.

Storage: KCollard should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. It should not be washed before storing since this may cause it to become limp. It can be kept in the refrigerator for several days, although it is best when eaten within one or two days after purchase since the longer it is stored, the more bitter its flavour becomes.

General Use: Before eating or cooking, wash the collard leaves thoroughly under cool running water to remove any sand or dirt that may remain in the leaves.  Both the leaves and the stem of collard can be eaten.  If your recipe calls for the leaves only, they can be easily removed.  Just take each leaf in hand, fold it in half lengthwise, and hold the folded leaves near the base where they meet the stalk, and with the other hand, gently pull on the stem.  You can also use a knife to separate the leaves from the stems.

5-Minute Collard Greens Recipe:  Fill bottom of steamer with 5 centimeters of water. While steam is building up, slice collard greens leaves into 1cm slices and cut again crosswise. Cut stems small. Steam collard greens for no more than 5 minutes. Transfer to a bowl. For more flavour, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately). Serves 2.

A Few Quick Serving Ideas: Serve steamed collard greens with black-eyed peas and brown rice for a Southern-inspired meal or use lightly steamed, cooled, and chopped collard greens as a filling in your sushi vegetable rolls.