Description
Collards belong to the cruciferous family of vegetables that also includes broccoli, cabbage and cauliflower. These hearty leaves can bit a little bitter raw, so they are best pan-fried or steamed with a little olive oil, fresh lemon and salt and pepper – yummy!. They are hold up well in soups, stews and stir-fries. Just like other green leafy vegetables, collards are a good source of nutrients including calcium, iron, fibre magnesium, potassium, and vitamins A, B2, B6, C and K.
