I cooked up a dish of tamales and collard greens last night. The greens were from our raised bed garden in the backyard. They’ve been eaten up a bit by tiny green caterpillars, but the greens are very tender and I’ve enjoyed them tremendously.
I steamed these very briefly and dressed them with toasted sesame oil, ume plum vinegar, and gomasio.
Collard Greens Nutrition
Collard greens are rich in vitamins A, C and K, as well as folate. Vitamin C is our well-known friend – a powerful antioxidant that protects the body against oxidative stress of free radicals, reducing inflammation. Vitamin A is essential for vision processes (it helps maintain your corneas and is essential part of the compounds in your retinas that switch on when light is present – in other words, you need it to see).
Folate is critical for cell division and regeneration, which your blood cells and gastro-intestinal cells are doing continually (and fetuses need it desperately in the early stages of development).
Vitamin K is essential for blood clotting/coagulating processes (the K comes from German word koagulation).