COLLARD GREENS 

Collard greens describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard greens are part of the Acephala Group of the species, which includes kale and spring greens.

Collard greens are a traditional side dish in the south, and Southerners might be onto something. Not only do collard greens supply good doses of protein, fiber, calcium and iron, but the leafy green vegetables also provide more impressive amounts of other key vitamins and minerals, like vitamins A and K, and folate. Cooked collard greens, prepared correctly, are very tasty in addition to being nutritious.