One of my new FAVORITE late Spring, early Summer vegetables is hands down Collard Greens. From the cruciferous vegetable family, they pack a powerful healthy punch with great flavor.
Collards are great for the body’s detox system, its antioxidant system, and its inflammatory/anti-inflammatory system. They are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, manganese, folate, calcium, and dietary fiber. In addition, collard greens are a very good source of magnesium, iron, vitamin B2 and vitamin B6. They are a good source of vitamin E, protein, omega-3 fatty acids, potassium, vitamin B1, vitamin B5, niacin, zinc, and phosphorus,and 4 core conventional antioxidants. By providing us with such a great array of antioxidant nutrients, collard greens help lower our cancer risk by helping us avoid chronic and unwanted oxidative stress. (source)
Right now, all the rage at the farmers markets, specially food stores, and food blogs are ways to eat kale. And don’t get me wrong, I love me some kale however Collards are often forgotten so it’s time to make Collards hot!
As I have blogged about before, I live on an urban farm in New York City where Collard Greens are growing in abundance. Our farm director was the one who brought it to my attention about all the health benefits of Collards and how not many people know what to make with them. And last Sunday’s when I was working the pop-up farmer’s market for Hellgate Farm, people were intimidated by Collard Greens because they didn’t know how to eat them. That SPARKED my imagination and I got cookin’ in the kitchen.
fermented ginger carrots – easy to keep, lots of flavor, and great for digestion
tahini is great protein and creamy flavor
coconut butter – it’s organic whole coconut flesh in a condensed form making it easy to use coconuts and has great flavor!
avocado – always a favorite to add to any wrap