SCIENCE ALERT! Collard greens are among the best of the cruciferous vegetables at binding bile acids that are secreted from cholesterol, therefore allowing them to be cleared from your body. This in turn lowers cholesterol levels. As far as cancer fighting, collards seem to act on three different systems of the body: 1) the detoxification system 2) the inflammatory system 3) the binding of free radicals. Meaning, it helps to remove toxins from the body, reduce inflammation, and has antioxidant properties. The recommendations for getting the most out of these properties are to eat collard greens and other cruciferous vegetables at least 4-5 times per week.
Here is a tasty recipe to help you incorporate collard greens in to your weekly diet.
Collard Green Chip:
1 bunch collard greens, rinsed and cut in to 2-3” pieces, use a paper towel to pat them dry
1-2 Tbsp Olive Oil
Salt and Pepper to taste
Cayenne Pepper (optional)
Preheat oven to 350 degrees. Toss the collard green pieces with the olive oil, salt and pepper, and cayenne pepper in a bowl until evenly coated. Lay the ‘chips’ in a single layer on a cookie sheet. Place in oven for 8-10 minutes until lightly crispy. Keep an eye on them to make sure they do not overcook. Enjoy!