Nutritional profile

According to USDA FoodData Central, raw collard greens are very low in calories and high in water, with fiber and small amounts of protein. They contain vitamins K, A, and C in notable amounts, along with folate, calcium, and potassium.

In the kitchen

Collards are often simmered until tender, quickly sauteed with garlic, or added to soups, beans, and grain bowls. They can also be used as wraps, baked into chips, or cooked with smoked meat, onions, and broth.

Choosing & preparing

Pick bunches with dark green leaves that look crisp, full, and unwilted. Avoid leaves that are yellowing, slimy, torn, or heavily bruised.

Flavor pairings

Collards pair well with garlic, onion, vinegar, hot pepper, bacon, ham, smoked turkey, and olive oil. They also work with beans, cornbread, rice, tomatoes, and citrus.

Tips

Strip the leaves from the thick center stem before cooking if you want a more tender texture. A splash of vinegar or lemon at the end brightens their deep flavor.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.