Collards: Disease-fighting Superfood


Just a few reasons to consider Collard Greens!

  • Contribute to blood-clotting, and may help maintain a healthy cardiovascular system – due to high levels of Vitamin K.
  • Great for bone health, as they provide a good source of non-dairy calcium.
  • Help protect against cancer, cataracts and heart disease through the antioxidant beta-carotene.
  • Folate (a B vitamin) content can help prevent birth defects and anemia, and assist cell growth and function.
  • Shown to lead to lower cholesterol levels.
  • Digestive health may benefit from the fiber content of Collards – which also aids in fighting against Helicobacter pylori.
  • Contains the phytonutrients lutein, lipoic acid, glucobrassicin, glucoraphanin, gluconasturtiian, glucotropaeolin, caffeic acid, ferulic acid, quercetin, and kaempferol.


Nutrient Profile – Macronutrients:


Nutrient Profile – Micronutrients:


Collard Greens growing in a California field:


How to prepare and cook Collards:

  • Collards are in season between January and April, but can also likely be found year-round in supermarkets.
  • Choose leaves that are dark green, and avoid limp and yellowish leaves.  Smaller leaves are better.
  • To keep fresh before cooking, store unwashed leaves in refrigerator’s crisper drawer.
  • Rinse thoroughly before cooking.

Several links for recipe options may be found here:


Another great recipe I found (for Stuffed Collards Greens) at the New York Times website. (See link below)



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Health benefits info:

Nutrient profile:

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