Collard Greens


Season: March to May and September to December

Description: Collard greens provide an excellent source of vitamin K. They also contain calcium, magnesium, vitamin A, vitamin C, folate and fiber. Vitamin K, calcium and magnesium help build and maintain strong bones. Vitamin A protects eye health. Vitamin C is an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy, and boosts iron absorption. Folate may reduce your risk of heart disease. Eating foods with folate before pregnancy helps lower the risk of delivering a baby with neural tube defects. Fiber helps control cholesterol and keeps bowel movements regular.

Selection: Bunches with dark green leaves. Avoid selecting bunches that are yellowing.

Storing: Refrigerate in a plastic bag for no more than 5 days.

Recipes containing Collard Greens: