Collard Greens

Collard greens are a type of leafy green vegetable in the cabbage family. They are native to the eastern Mediterranean and Asia Minor. The leaves are typically dark green, tough, and slightly bitter, and are often cooked before eating.

Collard greens are used as a vegetable in many cuisines, particularly in the Southern United States. They are often simmered with other vegetables, meats, or spices. Manufacturers use them in canned, frozen, and fresh packaged vegetable products.

Collard greens are a nutrient-dense food, providing vitamins A, C, and K, as well as calcium and fiber. They are not an additive and do not have a regulatory status with the FDA in the same way as food additives. International bodies like EFSA have evaluated many vegetables for their nutritional properties. Evidence suggests that diets rich in vegetables like collard greens are associated with good health.