Collards (Greens)

Nutritional Information
Excellent source of vitamin A, vitamin C and folate. Good source of fiber and calcium.

What To Look For
Leaves should be crisp, tender, and not overgrown. Bright color.

Easy Storage and Preparation
Keep refrigerated in plastic bags to maintain moisture. Rinse as many times as necessary to remove sand. Remove thick, tough leaves.

Best Uses
Cook in skillet with small amount of olive oil until just wilted, or steam using the moisture that clings to greens after washing.




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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