What if we told you that it's possible to find in-season leafy green vegetables in the depths of winter? Often considered staple greens in the Deep South, collards are one of the few greens that are at their best between January and April, and have become more available across the country due to their growing popularity. Just when you thought you couldn't have anything other than root vegetables!
Nutrition Tidbits for Collard Greens
1 cup (190 g) of boiled, drained collard greens contains
Calories: 49 kcal
Protein: 4 g
Fiber: 5 g
Glycemic Index (GI): Low (below 55)
Collard greens belong to the same family of vegetables as broccoli and cauliflower, but do not form "heads." Instead, collard greens have broad, flat, dark green leaves that are high in fiber and packed full of nutrients. One cup of these greens provides more than 100% of the daily recommended intake for Vitamins K and A, and 50% of the daily recommended intake of Vitamin C and folate. It is also high in manganese and various phytonutrients that appear to have chemopreventive (cancer-preventing) properties.
Because collard greens withstand more intense cooking than many vegetables, traditional Southern recipes for collard greens often involve braising or slow-cooking the leaves in a broth infused with smoked bacon or ham hocks (the more health-conscious cooks nowadays substitute smoked turkey meats). When preparing collard greens for cooking, wash the leaves well because they tend to collect soil.
Ways to Include More Collard Greens in Your Diet
Use steamed chopped collard greens as a filling for sushi.
Toss them into your favorite soups to hike up the nutritional quotient.
Stir-fry thin strips with garlic and serve with a dash of cider vinegar or lemon juice and hot pepper flakes.
excerps/recipe from Health Castle website
Collard Greens Recipe:
Creamy Greens Soup
1 bunch collard greens or 1 bag frozen collard greens
1 box of organic chicken or vegetable broth
2 garlic cloves
1 jalapeño pepper, chopped (veins and seeds removed)
1/2 tsp cumin
1 tsp smoked Spanish paprika
2 tbs instant mashed potato powder
2 tbs hot water
3 tbs yogurt
Place fresh greens (or heat frozen greens) in the broth in a pan on medium heat. Add garlic, jalapeño pepper, and spices. Cook for 5 minutes or to taste. Using an immersion blender, purée soup. (Alternatively, purée batches of soup in a blender or food processor and return soup to pan.)
Mix instant potato powder with hot water and add to soup. Bring to boil and then simmer for 2 minutes or until soup thickens. Remove from heat and add yogurt. Grate nutmeg over soup. Serve in bowls or mugs. (Excellent toppings: toasted pumpkin seeds, toasted cubes of whole wheat sourdough, parmesan shavings.)
Remember: watch all recipe ingredients for added points.
Being a southern gal, I love collards.
Do you have another different way to use collards?
Members, help me out here as I'm taking care of my 2 yr granddaughter stomach virus.
Edited by: BBTHOM1 at: 1/14/2009 (10:38)
"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****
♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥Your Sparkfriend Barbara.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥
| Pounds lost: 4.8