It is quite common for people to be unclear as to what collard greens really are. Closely resembling kale, collards were derived from the Eastern Mediterranean in Greek and Roman gardens. Collard greens range in color from vibrant greens to a gray-blue-green color and can have smooth or ruffled leaves.
To incorporate collard greens into your cooking, simply prepare them the same way as kale. Collards can be used in smoothies, soups, and can even be baked as chips. Braising and stewing are also delicious cooking methods for collards and produce a leftover liquid that can be used for stock or can even be consumed as a nutrient-dense beverage. Not only can collard greens be cooked, but they can also be eaten raw in a salad. Collard greens are delicious to eat and also provide you with many great nutrients. According to Michele Redmond, MS, RDN, FAND, “one cup of boiled, chopped collard greens contains about 60 calories, 8 grams of fiber and 6 grams of protein…an excellent source of calcium, vitamins A, C, and K, and a good source of iron, riboflavin, vitamin B6 and choline.”
Collard greens tolerate all temperatures; therefore, they can be added to your menu all year round. However, they are most sweet in late winter and early spring. These greens can also be frozen for later use and maintain their freshness for five to seven days in the refrigerator. Next time you visit the supermarket, be certain to add these flavor-packed greens to your shopping list!
For more information about collard greens and cooking methods, check out: https://foodandnutrition.org/from-the-magazine/collard-greens-get-to-know-kales-beloved-southern-relative/
No comments:
Post a Comment