Collards are a source
of iron, calcium, magnesium, potassium, phosphorus, B vitamins, vitamins A, C,
E, K and beta carotene.
Remove any thick tough stems, or peel them. You can steam
them (which preserves more nutrients) or boil them (which does a better job of
preserving color) or stir-fry in a bit of water or stock.
- Leafy Greens, Mark Bittman
The following recipe was posted on the Nouri...
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