Here’s why you should cook up collard greens often: they are so nutritionally virtuous it’s like putting money in the bank. Botanically, collard greens are part of the brassica oleracea family, which makes them relatives of all things cabbage-y: Brussels sprouts, broccoli, and cauliflower to name a few. Collards are versatile and delicious, both cooked and raw. Add collards to scrambled eggs, pasta sauce, or to a sandwich, or add a handful to smoothies. For a delicious, easy, and healthy recipe, try Sauteed Collards and Apples! For the recipe, click below:

Sauteed Collards and Apples

Step-by-step video instructions: https://go.ncsu.edu/collards