Popular in the Southern States, this leafy green vegetable seldom makes an appearance on Northern plates. We’d argue that Canadians are missing out. If you’ve never tried (or even heard of) collard greens, consider this your call to action! Like cabbage and broccoli, collards are a cruciferous vegetable. They contain compounds that work to lower inflammation and reduce the risk of some cancers. They’re also packed nutrients likes vitamin K, vitamin A, vitamin C and manganese. Cup for cup, these cooked greens have more calcium than milk.
In the South, collards are traditionally chopped and sauteed with smoked and fatty meats. But, the greens are just as tasty lightly salted and prepared with olive oil and garlic. You can also use them in place of tortillas when making wraps. Simply wash and dry the leaves, spread with hummus or tzatziki, and fill with chopped vegetables, meat, or beans.
