Irresistible Collard Greens

Collard Greens (Brassica oleracea var. Acephala) Collard greens are related to kale, broccoli, cabbage, and brussels sprouts. Like kale, collard greens do not grow in a head formation, therefore the name Acephala, which literally means “without a head.” The smooth-textured, dark green leaves differentiate collard greens from the more curly edges leaves of kale.

Collards greens probably descended from wild cabbages found in Asia. They eventually spread through Europe. The ancient Greek and Roman grew collard greens and kale in their gardens. Collard greens traveled to the Americas by ship, and are now a staple vegetable of southern American cuisine. Collard greens are also popular in Brazilian cuisine, often paired with meat and fish dishes.

Benefits of Collard Greens

Collard greens contain vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a good source of potassium, vitamins B1, B2, B5 and B6, vitamin E, magnesium, protein, omega-3 fatty acids, niacin, zinc, phosphorus, and iron.

Collard Greens (Brassica Oleracea var. Acephala)

COLLARD GREENS WITH ALMONDS AND RAISINS

2-3 tablespoons extra virgin olive oil
2 bunches collard greens, stalks removed, leaves chopped thinly

1/4 cup golden raisins

Pinch sea salt

1/3 cup slivered almonds, lightly toasted

In a large skillet, heat olive oil over medium. Add collard greens which should be slightly wet from rinsing. Add raisins. Toss occasionally for 6 to 8 minutes or until collards are tender. Add a pinch of salt and mix. Serve sprinkled with toasted almonds.


This is one easy way to cook collard greens, I also give them a quick boil and use them like grape leaves or cabbage leaves, stuffed.  I will be posted additional recipes on collard greens, if you have any ideas, please feel free to email me your special recipe!