Collards, with their high vitamin and mineral content, are good for every part of your body. Collards are high in calcium and vitamins A and C. Collards is one of the oldest form of the cabbage family having been discovered as long as 4,000 years ago. It’s been around a long time and for good reason. It’s easy to grow, cooks quickly, and it is absolutely delicious with a natural sweetness. I like to trim off the heavy stem, slice the stems lengthwise one time, roll the leaves and cut them in 1/2″ slices. Into the pan with a little water and top with sliced onion. 10 Minutes on medium high heat and you’re done. If the taste is still a little sharp for you, a splash of vinegar and salt and pepper will fix that.