Vegetable

Collard Greens

A sturdy dark leafy green rich in calcium and vitamin K that quietly strengthens bones and blood.

🌱 What it is

Collard greens are large, sturdy leaves from a cabbage-family plant, cooked low and slow to soften their hearty texture and bring out a mild, earthy flavor.

✨ How it may help

May help support strong bones with calcium and vitamin K
May help support healthy blood clotting and vessel health
May help provide iron and folate for healthy blood
May help support the body's natural detox pathways

🥄 How to use it

Slice the leaves into ribbons and simmer or sauté until tender. A squeeze of lemon helps your body take up the iron.

🥗 Nutrition

Per 1 cup chopped, cooked (190g) · about 63 calories

Vitamin K 772mcg
Calcium 268mg
Vitamin A 722mcg RAE
Fiber 5g

Source: USDA FoodData Central

⚖️ Caution

Collards are high in vitamin K, which can interact with blood-thinning medicine like warfarin — keep your intake steady and tell your doctor. Their oxalates mean people prone to kidney stones should enjoy them in moderation. Very large amounts of raw cruciferous greens may affect thyroid function in sensitive people; cooking reduces this.

🍃 A note from nature

A tough, weather-hardy leaf that keeps growing through cool weather when many other greens have already given out.