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Collards

Collard Greens have large, flat, dark green leaves and are related to the kale plant. They are commonly grown in the southeastern United States, but are now becoming popular in other areas as well. Try them when they are tender and young.  Collard greens are very high in calcium, each cup contains 357 milligrams!

Don't be afraid to use collards in your soups, salads, and sauces.

1 teaspoon oil

1 pound fresh collards, chopped

2 ripe tomatoes, chopped

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

Sauté all the ingredients together over medium-high heat for 3-5 minutes. Serve hot. Great served with rice.

Also try adding onions, mushrooms, or zucchini.

The U.S. Soil Conservation Service reports that over 4 million acres of crop land are being lost to erosion in this country every year. That’s an area the size of Connecticut.

Of this staggering topsoil loss, 85 percent is directly associated with raising livestock.

from "Diet for a New America" by John Robbins

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Last updated:  February, 2008