Collard greens are “cabbage like leaves” . They are in the “Brassica “family and are called cruciferious : fighting cancer . Collard greens grow up to 3-4 feet in height and have dark green leaves. .
Growing up , I remeber we had collards greens on Sundays, because they cooked longer than string beans and cabbage. You can smelled the collard greens. I like having corn bread with my greens. I used the bread to wipe up the gravy.
Collards contain fiber, and are an excellent source of folates , which prevents neural tube defects in babies.
In addition, collard leaves are rich in Vitamin C. Vitamin A and vitamin K.
The leaves and steams are a good source of calcium, manganesium selenium and zinc.
You can boil the greens for 3 to 4 minutes and then freeze them and leave in the freezer up to 3 months.
Collard greens can be stir-fried, boiled, and can be eaten raw. I love raw collard greens .
1. Wash, and clean greens in cool water.
2. Cut into small pieces.
3. Blend 2 pounds of cashews
4. Massage greens with oil. (using your hands to spread the oil around each leaf)
5. Add the cashew mixture to the greens and mix well.
6. Add diced onions and massage again.
Let still for one hour before eating.