According to the USDA Food Composition Database, a serving of raw collards is lower in calories and higher in calcium while still boasting the same vitamins that made kale so popular among health gurus.Collard greens has 18 percent more calcium per serving of kale and double the amount of protein and iron.And mustard greens holds its own by having the least amount of calories and slightly more protein and calcium than kale. .

Ditch Your Trendy Kale for Collard Greens

It brings me great sadness to know that while collard greens are in their prime, restaurants and grocery stores are still saturating the food market with pesky kale.According to the USDA Food Composition Database, a serving of raw collards is lower in calories and higher in calcium while still boasting the same vitamins that made kale so popular among health gurus.The wide, flat leaves of collards also make them the perfect leafy green for wrapping and stuffing.Finally, there will always be a very special place in my heart, and my palate, for a big pot of greens made by the hands of a Southern grandmother. .

What Are Collard Greens and How Do You Cook Them?

Collards are vegetables that have large green leaves and tough stems, which are removed before eating.The leafy parts that we eat are called “collard greens.” They’re closely related to cabbage, kale, and mustard greens and are prepared in similar ways.A staple side dish in Southern cuisine, collard greens are notable for their heartiness.The sturdy leaves hold up well when cooked for long periods of time, so they’re commonly used in soups and braises.According to lore, if you eat them on January 1 — along with black-eyed peas, pork, and cornbread — you’ll have good luck and prosperity in the coming year.Like other leafy greens, collards are a great source of calcium, folate, fiber, magnesium, potassium, and vitamins A, B2, B6, and C. Collard greens are one of the best sources of vitamin K, which is essential for bone and blood health.Collard greens and kale both come from the cabbage family (Brassica oleracea).Many people think that kale is as healthy as it gets (and it is very rich in vitamins and minerals), but collard greens actually have 18 percent more calcium.Because of its shape and tough texture collard greens may actually be a bit more versatile than kale — its large, durable, and fanlike leaves serve as a perfect bread substitute for sandwich wraps.Cleaning the leaves is an annoying, yet extremely necessary, part of collard green prep.This is because the tough stems and elevated veins are prone to gathering grit and grime.For a traditional Southern dish, try this Kickin’ Collard Greens recipe — it has more than 1,000 rave reviews.

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Kale and Collards Greens Recipe

Kale and collard greens make a flavorful team in this healthy, tasty side dish that combines collard greens and kale and includes olive oil, garlic, salt, black pepper, and lemon juice to season it and give it that tang. .

What Do Collard Greens Taste Like? Do Collard Greens Taste Good

This article will explain to you what do collard greens taste like and what are its health benefits.The stem of the collards is tough, and their leaves are mostly dark green, which is broad and leafy.They are known to prevent diseases like obesity, diabetes, heart conditions, and cancer as well.They come under the plant group such as brussel sprouts, turnips, bok choy, broccoli, kale, and mustard greens.Collard greens are usually fibrous in nature, indicating a good amount of water content.You will find soft, juicy collards during the start of spring and best at the end of winter.The leaves of collards are strong and a little hard, hence you need a longer time to cook to make it soft.Collards blend well with dishes that require low flame such as simmering, sautéing, or better yet steaming to seal in the supplements.Collard won the most affordable cruciferous award as it was reasonably priced and highly nutritious.As per the information provided by USDA, one cup of raw collards has 11.5 calories and 0.22 grams of fat.Remove the stem and midrib then cut the collard leaves into bite sizes.Remove the central ribs of the collards and cut the leaves into pieces.Warm one tablespoon of olive oil in a frying pan and add the herbs, spices, and minced garlic.On a side note, before you start cooking, always wash the collards thoroughly in cold water.Along with improving your heart conditions, these greens significantly maintain your cholesterol and blood pressure levels as well.You can prepare varieties of delicious dishes with this vegetable from wraps to sandwiches to stew. .

How to Make Delicious Southern-Style Kale Greens

She enjoys sharing yummy recipes from the south with readers.As we all know, eating green leafy vegetables play an important role in keeping a healthy diet.I am going to show you how to make delicious southern-style kale greens that the whole family can enjoy!1 teaspoon extra light olive oil.Place 4 strips of bacon in the boiling water.I typically start out by adding the chopped onion to the pot.Season to taste as necessary and add just enough water to keep it from boiling out as necessary.The same recipe can also be used for other types of greens such as turnips, collards, or mustards. .

The Best Collard Greens Substitutes

In Australia the only time I’ve seen collard greens was when I grew them in my garden.They’re a part of the brassica family which includes broccoli, kale and cauliflower.In terms of flavour and texture kale is the closest match to collards and can be used interchangeably.Spinach isn’t great eaten raw though so don’t use it in recipes where the collards are uncooked.If your recipes calls for raw collards, baby spinach is your best bet.Similar to English Spinach the chard family is great in cooked collard recipes.Or cook the stems separately – expect them to take longer than the leaves to soften.Unless your chard is super young and tender, it will be too bitter to eat raw.While these have a strong hot mustardy flavour when raw, once cooked they taste a lot like collard greens.While the stems are much thicker and the leaves are smaller, Chinese broccoli does taste similar to collard greens.Not a good choice for raw collard dishes due to the thick stems.Slightly different in flavour, these green tops of fellow members of the brassica family can be used instead of collards.I like to toss the leaves in a little salt and lemon juice and allow them to soften for 30 minutes or so before dressing and serving raw.If you’re short on time, massaging the greens with your hands can help speed up the softening process.Layer the leaves on a chopping board and then roll to make a sausage shape.To cook, add a little olive oil and a few tablespoons water to a large saucepan. .

The Kale Chip Challenge: Kale vs Collard, Turnip, and Mustard

(I promise those are the actual chips, not leaves I picked up and put on platters.From left to right: turnip, kale, collard and mustard in the right hand corner.).After further tasting, I determined that the turnip greens were the most bitter of the bunch, but only slightly.Maybe that’s the secret as to why kale has the lock down on the chip category: chewier and sweeter than most?From the prep work, I can tell you that the collard and turnip greens were much easier to clean.On the other hand, I felt that the kale and mustard greens had a saltier flavor, which I imagine has to do with all the folds doing a better job of holding the salt.I should also note that 17 minutes is not some magic number for baked chip awesomeness.I’ve seen some recipes with the temperature around 300 degrees Fahrenheit, which baked for 30-45 minutes.This recipe is being shared in Weekend Herb Blogging hosted by Simona from Briciole. .

Quick Collard Greens Recipe

I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner.They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather.I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side.If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice.Now that our brief history lesson is complete, want to learn how to make this delicious side dish?Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another.I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.As I mentioned, these collard greens go great with cooked black beans and rice.For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. .

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