FOOD OF THE MONTH: COLLARD GREENS

• Taste: Bitter, Astringent

• Temperature: Cooling

• Post-Digestive Effect: Reducing

• Dosha: Pacifies Kapha & Pitta, increases Vata

• Qualities: Dry, Light

• Properties: cleansing, detoxifying, nutrient rich, blood cleansing, supports liver and blood health, immune boosting

• Simple cooking techniques: remove the stems and cut into 2 inch strips. simmer (45-60 mins), braise, sauté (3-5 mins), blanch, steam (3-5 mins), stir-fry

• Best flavor spice pairings: ginger, garlic, bay leaf, cardamom, cinnamon, cloves, cumin, coriander, dill, mustard, nutmeg, black pepper, turmeric

Collards are a hearty leafy green vegetable part of the Brassicaceae family - the same family as kale, cabbage, cauliflower, broccoli. They are a great winter green as some varieties can survive in climates as low as 15 degrees Fahrenheit!

They are packed full of vitamins and minerals such as vitamin A, C, iron, magnesium, potassium, and calcium. They are more likely to cause digestive upset when consumed raw. But, when cooked with the right spices and combinations, they should melt in your mouth and leave you feeling strong and full of vitality. I like to slow simmer (45-60 mins) chopped collards in a flavorful liquid and allow all those nutrients to seep into the liquid - YUM.

You are probably used to southern-style collards that are slow braised in pork or other meat juices. If you are looking for something more sattvic (soothing to the mind & belly), check out some of the recipes below. Collards go great with sweet potato, coconut, carrots, soups/ stocks, and oil (particularly olive oil). These combos are not only flavorful but also help to augment the bitter, light, dry nature of collards. Enjoy!

Try these collard green recipes!

COCONUT MISO BRAISED COLLARDS

JAPANESE SWEET POTATOES WITH COLLARDS & LENTILS

KALE & COLLARDS GREEN RICE