America’s Healthy
Cooking Teacher


One of the dark leafy greens essential to health, collard greens, like kale, can help lower cholesterol, protect us against cancer, are a rich source of vitamin K, C, folic acid, calcium, and zinc. They hold on to their nutrients best when lightly cooked, like steaming, blanching, or in a stir-fry, but collards can be finely shredded and eaten raw in salads as well.

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