You might also know it as: Collards
Taste: mild, bitter, earthy, sweet
How to buy: Look for collards with firm, dark green leaves. Avoid those with leaves that are yellowing, browning, or wilting.
How to eat: Collard greens shrink less than other greens when cooked, and so are great steamed, braised or sautéd. As their leaves have a hearty texture and are robust, they don’t break down easily and hold up well to longer cooking times, making them well suited to soups and slow-cooking.
With its hardy leaves, these greens make for a tasty and colorful low-carb, nutrient-rich stand-in for tortillas in wraps or “sushi” rolls.
Great with: Collard greens do well when paired with strong flavors. These dark leafy greens are awesome cooked with smoked or salted meats, especially bacon or sausage. They also taste great when cooked with strong aromatics such as garlic or spicy flavours such as chile or curry. Collard greens also pair well with acid flavours such as vinegar or lemon juice, and pairs well with creamy foods too (e.g. goats cheese).
How to store: Place collard leaves in a sealed plastic bag. Keep collard greens refrigerated n the crisper drawer for a maximum of 4 – 5 days. When you’re ready to use, rinse leaves thoroughly several times to remove dirt and grit.
A form of kale, collard greens, are another member of the cruciferous family and are rich in indole-3-carbinol.
Research suggests that indole-3-carbinol may be able help fight cancers of the breast, prostate, colon and reproductive tract as well as blood cancers,1 and protect against malignancies of the reproductive system.2
- Nomura T, Shinoda S, Yamori T, et al. (2005) Selective sensitivity to wasabi-derived 6-(methylsulfiny)hexyl isothiocyanate of human breast cancer and melanoma cell lines studies in vitro. Cancer Detect Prev.; 29(2):155-60.
- Aggarwal BB & Ichikawa H. (2005) Molecular targets and anticancer potential of indole-3-carbinol and its derivatives. Cell Cycle;4(9):1201-15.