Collard greens are descents of wild cabbage.  They have been eaten since ancient times and were cultivated by the Romans. Collard lowers cholesterol better than most other cruciferous vegetables by binding with bile acids in the digestive tract.  Cooked collards work better than raw providing nutritious benefits.

Collard ranks high as an anti-inflammatory, anti-oxidant, and for cancer preventative properties. Store in a plastic bag in the refrigerator.