Seasonal Eating Scoop. Produce of the month: Collard greens

* This is the first of a new series where we help you figure out how to eat seasonally! Break outta boring old salad ruts and embrace eating the way nature intended, when the veggies are their tastiest and give the most optimal nutrition anyway! First week of every month we will be sharing a new seasonal vegetable [and recipes for cooking it] for those of us who are not country to our cores. *

Collard greens are a true southern staple.  They are traditionally eaten on New Year’s Day to bring good fortune in the coming year, and I think most people will agree that they are pretty delicious when sauteed…with greasy bacon.

You may, however, be surprised to know that collard greens are much more than just a tasty side dish.  This longtime favorite also has powerful health benefits- even when prepared with bacon!

Collard greens are rich in antioxidants that help to brighten the skin and give it a healthy glow, promote better circulation, and protect the eyes.  In fact, eating just 6 milligrams of cooked collards a day can significantly reduce the need for cataract surgery.  This low calorie and low sodium food is also an excellent source of calcium which is necessary for strong bones.

I actually like to use collards to make wraps, as they are a much healthier alternative to typical corn or flour tortillas. Just add fillings to a collard leaf, such as chicken, tempeh, tofu, hummus, onions, mushrooms, and peppers, and roll it up to make a satisfying fibrous meal.

If you prefer cooked collard greens, this light and easy recipe is for you:

Simple Collard Greens

(makes 6 servings)

Ingredients:

2 bunches of collard greens

2 tablespoons of olive oil

3 cloves of garlic, minced

salt and pepper, to taste

Directions:  After washing the collards, remove the leaves from the stems and tear in half.  Stack the pieces and cut into thin strips to make shreds. Heat the olive oil in a frying pan over medium-high and saute the minced garlic until golden brown.  Add the collards, salt, and pepper and toss quickly for approximately 3 minutes or until all of the greens are coated with oil and cooked thoroughly.  You can even add some pine nuts and raisins if you’d like. Remove from heat and transfer to a serving dish.

Other ways to make collard greens:

Collard Greens with Bacon

Southern Collard Greens

Vegetarian “Southern-style” Collard Greens

Garlicky Collard Greens

Collard Green & Black-Eyed Pea Soup

Mac & Cheese with Collards