Collard Greens

Collard greens are a type of loose-leaf green that is related to kale and spring greens. They have thick leaves that are slightly bitter in flavor. They have a texture similar to kale and cabbage. Their name is derived from the word "colewort".

Collard greens are high in calcium as well as vitamins A, B9 (folate), and C. When it comes to leafy greens, they're also one of the best sources of vitamin K. One cup (190 grams) of cooked collard greens contains 1,045% of the daily value for vitamin K. Vitamin K is well-known for its ability to aid in blood clotting. Furthermore, more research is being conducted on its ability to improve bone health. One study of 72,327 women aged 38–63 found that those with vitamin K intakes of less than 109 mcg per day had a significantly higher risk of hip fractures, implying a link between this vitamin and bone health.