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Organic Collard Greens (1 bunch)


There are lots of different ways to prepare organic collards, but lightly cooking is the way to get the most nutrients and cancer-preventing phytonutrients from them. By adding collard greens to your diet, you can reduce disease-causing inflammation, help treat digestive conditions, detox your body and boost cardiovascular health. They’re loaded with vitamins and minerals, as well as phytonutrients that may protect against some diseases.

While all greens pack a nutritional punch, dark greens contain more chlorophyll and are better for you—making fresh collard greens one of the healthiest vegetables around. Chlorophyll contains vitamins, minerals, and other nutrients that keep you healthy. Collard greens offer a high fiber content, and are a good source of vitamins A, C, E, and K, which fortifies bones. It is also rich in iron, calcium, magnesium, and potassium.

The following nutrition information was provided by the USDA for 1 cup of raw collard greens:

  • Calories: 11.5

  • Fat: 0.22g

  • Sodium: 6mg

  • Carbohydrates: 2g

  • Fiber: 1.4g

  • Sugar: 0.2g

  • Protein: 1g

  • Calcium: 83.5mg

How to prepare collard greens:

First, rinse the collards well. After that, separate the leafy part from the woody stem. (The stem can be eaten, but it takes longer to cook.) Chop the collard greens into bite-sized pieces. At this point, you can include them in many recipes raw or sauté, steam, or boil them. Steaming will preserve many of the vitamins and minerals in collards. Boiling can leach vitamins and minerals into the water. Adding some fat can help to absorb vitamins and minerals. Try sautéing with garlic and olive oil and dressing with a little lemon juice.

You can store fresh collard greens in a plastic bag in the refrigerator for about five days. Avoid washing until you are ready to use. Rinse thoroughly or soak in cold water to remove dirt. To freeze, blanch first.

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