Collard Greens

Collard greens, like kale and Brussels sprouts, are part of the Brassica family of vegetables. It is one of the group's most cold-hardy plants.

This slightly bitter green can withstand cold temperatures for lengthy periods of time and tastes best when it has been exposed to frost. Collard greens' bitterness is due to the high calcium content of the plant. In fact, one study found that the bitterest veggies were those with the highest calcium concentration. Collard greens have a lot of calcium in them, with one cup (190 grams) of cooked collards providing 27% of the daily recommended calcium intake. Calcium is needed for a variety of functions, including bone health, muscle contraction, and nerve transmission. Furthermore, these greens are high in vitamin K, which is important for bone health. According to studies, getting enough vitamin K and calcium can help prevent osteoporosis and fractures. Collard greens are also a good source of vitamins B and C, iron, magnesium, and manganese.