Collard greens belong to the Brassica family alongside kale and cabbage. A single serving delivers vitamins A, C, K, and a solid amount of dietary fiber.
Most people eat collards cooked. Boil, steam, or slow-simmer them as a side dish, or toss chopped leaves into soups and stews. Smoothies and fresh juices offer another route for the raw greens.
These greens pack a lot of vitamin K. Anyone on a blood thinner like warfarin needs to keep intake steady and talk with their doctor before making large diet changes.