![\"collard](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/04\/inseason.jpg\")
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M<\/span>ove over, kale\u2014it\u2019s time for collard greens to step into the spotlight. The nutrient-dense, loose-leafed plant belongs to the same cruciferous vegetable species as Brussels sprouts, broccoli, and the aforementioned trendy green. Collards are also one of the oldest members of Brassica oleracea, with cultivation dating back to 5000 B.C. Asia\u2014long before its present-day association with Southern soul food. Over the centuries, its availability expanded by way of trade routes, and the unassuming green was eventually grown and consumed by ancient Greeks and Romans, medieval Brits, and 17th-century American colonists alike.<\/p>\n Today, the veggie proliferates in warmer climates and, despite being eaten all over the world, is synonymous with the South (so much so that in 2011, South Carolina made it its official state vegetable). Collards are available year-round but hit their peak in late winter and early spring, when their broad, paddle-shaped leaves are kissed by frost and become sweet and tender. When shopping, seek out leaves that are waxy in texture with veins that are white and prominent\u2014signs of good water content and freshness.<\/p>\n Collard greens are also one of the most nutritious vegetables you can eat; the leaves are rich in fiber, manganese, folate, and calcium, as well as vitamins K, A, C, and B6. Phytochemicals present in the leafy greens have also shown potential to reduce certain types of cancer and have been linked to reduced levels of \u201cbad\u201d cholesterol and a lower risk of heart disease according to recent studies.<\/p>\n Admittedly, when collard greens are slow-cooked with ham hocks, onions, and vinegar, they aren\u2019t quite as heart-healthy, but according to Southern folklore, eating the leaves alongside cornbread and Hoppin\u2019 John (a black-eyed pea and rice dish) on New Year\u2019s Day will ensure wealth and luck for the year to come. Many know collards only by way of this time-honored preparation, but don\u2019t stop there. Saut\u00e9ed, the greens can be served as a side dish, added to pasta with lots of freshly grated parmesan or, for a Middle Eastern twist, mixed with labneh<\/a> for a savory dip. Stir chopped collards into soups and stews as the Portuguese do with caldo verde (\u201cgreen broth\u201d) or give the raw greens a massage treatment as you would kale for a hearty, nutritious salad.<\/p>\n Whether you eat them for luck or for health, collard greens are versatile and delicious\u2014and they\u2019re ready for their close-up.<\/p>\n<\/div>\n \n<\/div>\nCollard Green Salad with Spiced Sweet Potatoes, Fresh Ch\u00e8vre, and Peanuts<\/h2>\n
<\/div>\n\n<\/div>\nMany overlook collards as a great salad option. Here, the leaves hold up well to a creamy lemon-tahini dressing, while their slight peppery bite pairs wonderfully with spicy sweet potatoes, tangy goat cheese, snappy radishes, and crunchy, roasted peanuts. You\u2019ll have leftover dressing; store it refrigerated for up to two weeks.<\/div>\n<\/div>\n\n<\/div>\n