When you think of a cruciferous vegetable, what comes to mind? If collard greens made the top 2 on your list, then we are impressed! This delightfully tasty, nutritionally dense vegetable is a staple in the southern part of the United States, and is wonderful when paired with ham, onion, garlic, and other savory food items. However, these dishes can be a bit heavy with un-necessary calories and fat, so we have decided to lighten things up and create a special recipe featuring a unique pairing of poached eggs and collard greens.
Collard greens are packed full of nutrition content, as one cup (cooked) provides an excellent source of vitamin K, vitamin A, manganese, vitamin C, fiber, calcium, vitamin B2, vitamin B6, iron, copper, vitamin E, magnesium, and protein. Studies have shown that key antioxidant phytonurtrients, caffeic acid, ferulic acid, quercetin, and kaempferol are among collard greens, which means that this broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells. Chronic oxidative stress—meaning chronic presence over overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules—is a risk factor for development of most cancer types. By providing us with such a great array of antioxidant nutrients, collard greens help lower our cancer risk by helping us avoid chronic and unwanted oxidative stress (1). With so many vitamins, minerals, antioxidants, and health benefits present, there is no surprise that this vegetable is one that should be included in our every day diets!