Friday?s Last Spoonful: Collard Greens

Did you know the collard green plant (Brassica oleracea, from the Acephala Group) is native to the Mediterranean region? That's right. This vegetable common in Southern cuisine traveled across the Atlantic Ocean. Collard greens are related to broccoli and cabbage. Look out for fresh collard greens near the kale and mustard greens in the supermarket. Leaves are flat, thick, and broad. Collard greens are also sold canned and frozen. The Mixed Stew crew sends cans of collard greens to Guam for family members to enjoy. If you have access to fresh collard greens at your grocer, select leaves that have a deep green color with no discoloration and no wilting. Collard greens are a good source of fiber, beta-carotene and vitamins A and E. Add vinegar or lemon juice to cooked collard greens to off-set the bitterness. Make sure to thoroughly wash collard greens during food preparation.