KALE & COLLARDS are healthy foods.
KALE has blue greenish leaves on a long thick stem.
Break Kale leaves from the stems before cooking.
Sautéed with garlic, ginger and oil, raw in salads, grilled on skewers, lightly baked or dehydrated into chips, added to soups and casseroles, blended into smoothies or juiced with fruit into green juices
Kale has Calcium, Vitamin K, C, B Complex, Magnesium. Potassium, Iron, Calcium, and anti-oxidants.
COLLARD GREENS are nutritious and high in Vitamins A & C.
Wash Collards to remove grit and sand. Strip leaves from stems. Chop then cook like spinach.
Select Greens that richly colored, firm no yellow or brown spots.
Collards store refrigerated in damp paper towels inside a plastic bags for a few days.
Kale store refrigerated, unwashed in a plastic bag for a few days.
Collards are good sources of Vitamin C and soluble fiber, and contain multiple nutrients