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Collards provide health benefits ranging from lowering cholesterol to protection from cancer. They are excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, vitamin C, dietary fiber, and calcium.
Nutrition Facts - Boiled Collards
More information: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2411/2
Look for collard greens that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter. Place collard greens in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for ~3-5 days.
Set out spring plants 3 to 4 weeks before the last frost; in late summer, plant 6 to 8 weeks before the first frost for fall and winter harvests. They require fertile, well-drained soil with a soil pH of 6.5 to 6.8 and at least 4-5 hours of sunlight daily. Collards are easy to plant. Space them 18 to 24 inches apart. After planting, water and fertilize. Water regularly, applying 1 to 1.5 inches of water per week. Apply organic mulch to keep the soil cool and moist and keep down weeds.
5-Minute Collard Greens
1 pound collard greens, chopped Mediterranean Dressing: 1 tsp lemon juice 1 medium clove garlic chopped 1 Tbs extra virgin olive oil Sea salt and black pepper to taste 1-1/2 TBS sunflower seeds Fill bottom of steamer with 2 inches of water. Slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes. Steam for no more than 5 minutes. Transfer to a bowl. Toss greens with dressing.