Collard Greens
Scientific Binomial Name: Brassica oleracea Acephala Group
Selection Information
Usage: Greens are used as you would cooked spinach or used as a garnish.
Selection: Also called colewortsand collie greens, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Seasonal Information
Available year-round. Supplies peak December through April and decline June through August. Washington collards are available June through October.
Collard Greens Nutritional Information
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Serving Size: 1 cup, chopped raw (36g)
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| Amount Per Serving |
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Calories 11
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Calories from Fat 1
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% Daily Value* |
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Total Fat 0 |
0% |
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Cholesterol 0mg |
0% |
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Sodium 7mg |
0% |
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Total Carbohydrate 2g |
1% |
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Dietary Fiber 1g |
5% |
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Sugars 0g |
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Protein 2g |
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Vitamin A 48% |
Vitamin C 21% |
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Calcium 5% |
Iron 0% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Collard Greens arelow in Saturated Fat, and very low in Cholesterol. They're also a good source of Protein, Thiamin, Niacin and Potassium, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium and Manganese.
Collard Greens Tips & Trivia
- Originating in the Mediterranean basin, collards were a favorite food of the ancient Greeks and Romans.
- Collard Greens are used widely in the cuisine of the Southern USA. They're also used often in Soul Food dishes.
- Collard Greens are also a featured vegetable in Soul Food.