Collard Greens - "Georgia" young leaf

Roughly a quarter pound of cooked collards contains 46 calories.

Nutritional Values: Collard Greens, Cooked
Serving size: 1/2 cup
Calories 25
Fat <1 g
Saturated Fat 0 g
Cholesterol 0 mg
Carbohydrate 5 g
Protein 2 g
Dietary Fiber 3 g
Sodium 15 mg
Vitamin A 7,708 IU
Vitamin C 17 mg
Calcium 133 mg
Potassium 110 mg
Carotenoids 9,271 micrograms

CAUTION: People on blood thinners such as coumidan should be careful because of high Vitamin K content and people prone to kidney stones should be careful because of oxalate content.

Widely considered to be a healthy food, collards are good sources of vitamin C (only when eaten raw, because heat destroys vitamin C)and soluble fiber.

Researchers at the University of California at Berkeley have recently discovered that 3,3’-Diindolylmethane in Brassica vegetables such as collard greens is a potent modulator of the innate immune response system with potent anti-viral, anti-bacterial and anti-cancer activity.

Traditionally, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money. Cornbread is used to soak up the “pot liquor”, a nutrient-rich collard broth.

Collard greens may also be thinly sliced and fermented to make collard kraut, which is often cooked with flat dumplings.