Greens of all types are the nutritional power houses of the vegetable family. Rich in Iron, Vitamin C, minerals, and phytochemicals such as beta-carotene, lutein, xeaxanthin and packed with fiber.
There are many types of greens; some are stand-alone vegetables like collard and kale and others such as beet, turnip and mustard greens are a happy by-product of other delicious vegetables.
There are also essentially two types of greens: tender which require a quick cooking with no additional liquid and hearty greens which require a bit of braising to make them delicate and wonderful to eat.
Collard Greens are leafy green vegetables that belong to the same family of cabbage, kale, and broccoli. Collards are one of the non-head forming members of the Brassica family. Collards’ unique appearance features dark blue green leaves that are smooth in texture and broad. Long a staple of the Southern United States, collard greens have a very mild, almost smoky flavor. Although they are available year-round they are at their best from January through April.
Collards are descendants of the wild cabbage and have been cultivated since the ancient Greek and Roman era. The first mention of collard greens dates back to the late 17th century and of course, were grown by Jefferson at Monticello.