About Collard Greens:
Collards, also called collard greens or borekale, collards are one of the non-head forming members of the Brassica cabbage family. Collard Greens lack the frilled edges that are so distinctive to kale.Collard greens are a staple of southern U.S. cuisine and soul food. The cabbage-like plants are native to the eastern Mediterranean or to Asia Minor.

Nutritionally speaking collard greens are considered to be a superstar. Collards have higher nutritional value when cooked than when raw. Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorous, and iron.

Buying, Storing, Preparing
Look for collard greens that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor. Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Store unwashed collard greens in a damp paper towel in a plastic bag. They should be placed in the refrigerator crisper where they will keep for three to five days, but the sooner they are eaten, the less bitter they will be. Collard greens should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Place the collard greens in a large bowl of tepid water and swish them around with your hands, as this will allow the sand to become dislodged. Remove the leaves from the water, empty the bowl, refill with clean water, and repeat this process until no dirt remains in the water (2-3 times).

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.