Collard greens reduce the negative effects of carcinogens, cholesterol, and inflammatory toxins. It is rich in vitamins and minerals that maintain neuron function, eyesight, and bone strength.
How to harvest: Leaves that are ready for harvest are dark green and up to 10 inches long. Pick the leaves off of the plant, working from bottom to top.
How to prepare: Collard greens are most commonly steamed or sautéed and paired with meat, fish, and vegetables. Garlic, vinegar, and sun-dried tomatoes are often used to season collard greens. Raw leaves can be incorporated into juices and smoothies.