Collard greens

Collards are a vegetable with large green leaves and tough stems that must be removed before eating. Collard greens are the leafy sections of the cabbage that everyone consumes. They're related to cabbage, kale, and mustard greens and are prepared similarly. Greens originated in Greece, but America didn't get its first taste of the dark green, leafy vegetable until the early 1600s, when the first Africans arrived in Jamestown, Virginia.

Cabbage and kale are both green leafy vegetables that are high in antioxidants, vitamins, and minerals that are beneficial to the body. In fact, one cup (100 grams) of cooked collard greens contains roughly 407 mcg of vitamin K1 or 339 percent of the daily value. Cabbage is a low-calorie, nutrient-dense, and healthful food.

Vitamin K aids bone formation in addition to its involvement in clotting. In a few types of research, low vitamin K intake has also been connected to the development of osteoporosis, which causes weak bones that are easily broken, according to Trusted Source. Try this vegetarian collard greens dish for a healthy dosage.