Collard greens also belong to the cruciferous vegetable family. One cup of collard greens provides almost the same amount of calcium as 8 ounces of milk and 5 grams of fiber. Collard greens contain magnesium, potassium, and vitamins A, C, and K.

Collard greens also contain a number of carotenoids such as beta carotene, lutein, and zeaxanthin.

Collard Greens Shake

1/2 cup kale, stems removed, chopped
1/4 cup fresh parsley
1 x small beet, scrubbed, cubed
1 x apple, chopped
1 x lemon, peeled
1/2 inch fresh ginger, peeled, chopped
1 x tablespoon chia seeds

Lunch: Spiced Collard Greens Salad

8 x cups collard greens, stems removed, chopped
1 x teaspoon sea salt
8 x tablespoons fresh lemon juice
2 x tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 x cups fresh tomatoes, diced
1/4 cup scallions, diced
1 cup red bell pepper, diced

Place collard greens in a large bowl. Sprinkle with sea salt and massage into the collard greens until they begin to wilt. Pour lemon juice onto greens and mix. Add tomatoes, scallions, and bell pepper. In another bowl, combine olive oil, garlic, and remaining lemon juice. Mix until smooth. Add basil and oregano and mix. Pour onto salad and toss well. Serves 2-4.

Dinner: Warm Collard Green Salad

4 x leaves kale, any variety, stems removed, chopped
2 x leaves collard greens, stems removed, chopped
4 x leaves fresh basil, chopped
2 x teaspoons fresh lemon juice
1 x teaspoon olive oil
1 x clove garlic, crushed
Sea salt, ground pepper, and cayenne to taste

In medium bowl, combine all ingredients. Massage greens gently for 1-2 minutes until they begin to wilt. In a medium saucepan over low heat, gently warm greens for 2-8 minutes. Serve immediately. Serves 2-4.