According to Dr Fuhrman ANDI (Aggregate Nutrient Density Index), Collard Green, along with Kale are two of the vegetables that top the ANDI scale (at 1000 out of 1000). Collard greens are packed with nutrition. As other vegetables in the cabbage family, collard greens provide anticancer properties. They offer an excellent source of vitamins B6 and C, carotenes, chlorophyll, and manganese. When eaten raw, one cup of collard greens provides more than 70 percent of the RDA for vitamin C. Collard greens are also a very good source of fiber, and several minerals, including iron, copper, and calcium. They also offer a good source of vitamins B1, B2, and E.
Collard is sweet in taste, and made a great salad. Similar to its Kale’s cousin, it would make a great marinated salad. Marinates softens the stem and makes the nutrients more readily available to the body.
