Collard greens are native to the Mediterranean. They’ve been around for some time and have traveled. There some historical accounts of ancient Greek and Romans who received these greens from the medieval Celts travelling into Europe.
They are a cruciferous vegetable where the leaves are flat and range in color from medium to dark green. They have prominent veins and flavor that is a little stronger than spinach. We harvest our leaves smaller so that they are more tender and sweeter. There are over a 1000 steamed collard green recipes.
These healthy leaves are rich in vitamin K and A, vitamin C, folate, manganese, calcium, vitamin B6, magnesium, riboflovin, and iron.