I suspect I’m not a true Mississippi girl and must have been adopted from some Yankee mother. I HATE greens including collards, mustard greens, kale and anything remotely related. (Cabbage, Brussels sprouts- ick).
I tried to like Kale – really I did, but they tasted just like the leaves on my native azalea. Yesterday was miserable because I read that collard greens in particular are good cancer fighters. So I dutifully rushed to Kroger and bought several cans of Glory collards which are supposed to be better than ordinary canned varieties.
I never tasted anything so horrid in my entire life. But I choked them down and hoped they would stay there.. It is a known fact that about 20 percent of the world population has faulty taste buds which makes these vegetables especially bitter. I’ve got it bad.
The leaves are thick and bitter but are unique because they’re rich in sulfur-containing compounds called glucosinolates, which support detoxification, and indole-3-carbinol that greatly reduces the risk of breast, colon and lung cancer. Why can’t they just enhance chocolate and fries with those good things?
Collard greens are a great source of vitamin K and vitamin A. They’re also rich in soluble fiber and have strong antioxidant properties. By adding collard greens to your diet, you reduce disease-causing inflammation, cure digestive conditions, detox your body and boost cardiovascular health. I’m going to try them again today with a clothes pin on my nose. Does anyone have a recipe for “enhanced” collard greens? Like maybe a collard green lasagna?