Collard Greens are a more mild type of green and are versital. They can be used in all kinds of dishes and are extremely high in nutritional value.
The collard green plant is grown for its large, dark-colored and edible leaves. Similar to kale, it has an upright stalk, often growing up to two feet tall. The leaves are thick and have a slightly bitter taste.
Collard greens are unique because they’re rich in sulfur-containing compounds called glucosinolates, which support detoxification, and indole-3-carbinol that greatly reduces the risk of breast, colon and lung cancer.
Collard greens are a great vitamin K and vitamin A food. They’re also rich is soluble fiber and have strong antioxidant properties.
By adding collard greens to your diet, you can reduce disease-causing inflammation, help treat digestive conditions, detox your body and boost cardiovascular health.
One of the most important components of collard greens, and other cruciferous vegetables, is glutathione. This peptide consists of three key amino acids that play several vital roles in the body.
It helps the liver cleanse and detoxify fat, boosts immune function, fights cancer, protects the body from environmental toxins, and prevents drug resistance.
Glutathione is so important to our health that longevity researchers believe the levels that are present in our cells serve as a predictor of how long we are going to live. Collard greens nutrition boosts glutathione levels and allows this molecule to do its magic.
Collard greens are among the best vitamin C foods, and they’re a good source of vitamin K and soluble fiber. They also contain multiple nutrients with potent anti-cancer properties, such as diindolylmethane and sulforaphane.
- Help Prevent Cancer
- Provide Detox Support
- Support Cardiovascular Health
- Lower Cholesterol
- Support Digestive System
- High Source of Bone-Building Vitamin K
- High Source of Inflammation-Reducing Vitamin A
- Help Maintain Healthy Weight
- Recipes coming soon...
Store your greens or lettuce in a sealed bag or container with a paper towel on the bottom and even one half way through the pile, in your refrigerator.
Greens and lettuce contain moisture which helps them keep then crisp and tasty. If exposed to the conditioned air circulating in the refrigerator, it will dehydrate your herbs and cause them to wither and become limp. The best methods to keep them fresh and crisp is to help them retain their moisture without laying in water which causes them to rot quicker.
Extra greens can be frozen for later use by placing them in a freezer bag and drawing all the air out, without smashing your greens, before sealing the bag. One technique is placing the greens in a freezer bag and sealing the bag almost all the way closed. Then with your mouth suck the air out of the bag, then sealing the last portion of the seal while still sucking on the corner of the bag. This draws the air out without physical force cracking your greens.
Helpful info coming soon...