[nelie]

I really enjoy all greens these days. Collard are pretty good but not one of my less frequently eaten foods.

Food of the Week . . . Collard Greens

http://whfoods.org/genpage.php?tname=foodspice&dbid=138

Did you know that one cup of cooked collard greens will provide you with almost as much calcium as a cup of milk? Milk products are often considered the best source of calcium, so you may be surprised to find that while one cup of 2% milk provides 29% of the daily value (297 mg) for calcium, one cup of cooked collard greens contains almost as much: 23% of the daily value (226 mg)! And the collard greens have half the calories of the milk (50 calories compared to 121) with virtually no fat. Calcium is known primarily for its role in maintaining the strength and density of bones, but recent studies have shown that it is also important in helping to protect colon cells from cancer-causing chemicals, preventing migraine headaches, and reducing PMS symptoms during the second half of the menstrual cycle. Since the body tightly controls the amount of calcium in the blood so that sufficient calcium is always available, when dietary intake it too low, calcium is pulled out! of the bones to maintain normal blood concentrations. This is why low dietary calcium can, over many years, lead to osteoporosis. So next time you are wondering how to boost your calcium intake, don't just think milk, think collard greens!

[cbmare]

This is my least favorite green. I grew up eating greens all the time. I never liked these. Oh well. They are good for you. They just taste terrible.

Do you ever drink the water? We used to love having the green water (pot likker) from turnips and other greens. We'd have it with cornbread.

[nelie]

I've never actually cooked greens in water. I usually do a light sautee with water that tends to evaporate.

I had some collard greens last week but I ate them raw.

[LLV]

I'm afraid I'll have to pass on this one

[shananigans]

I also steam fry 'em in a pan, keeps them from getting gross and mushy, and the less water you use the less nutrients get leeched out into the cooking water. One of my favorite ways to season up greens is to sautee them along with some garlic and lemon juice, when they're wilted stir in a little tahini (another source of calcium!), S & P to taste, and toss in some halved cherry tomatoes at the end just till warmed through. Toasted pine nuts are also a great addition. This works well for just about every green, kale and spinach are especially good prepared this way.