Collard greens are the lost vegetable of my twenties.
How does one lose a vegetable?
Way before the fame of it’s trendy cousin kale, this leafy cruciferous was a staple green of the northern hemisphere. Where I was living.
Now before you ask I can’t for the life of me remember what I did with them in those days. It was the vegetarian-work-hard-play-hard-not-so-good-at-cooking era. I’m guessing they were thrown into endless stir-frys and beany stews.
Now thanks to a local grower we are reunited.
I’m excited for several reasons.
First they’re generous. Big broad leaves are perfect for wraps.
With a nice dip or spread in the fridge, grated carrot, steamed sweet potato and fresh herbs I’m good to for lunch.
Second, collards are known for their antiinflammatory, cholesterol-lowering properties. They are high in fibre and are an excellent source of vit C, A, K, calcium and iron. And have good levels of protein, magnesium and omega-3 fats.
Next time you see them a the farmer’s market – grab them.