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collardsCollards, 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.

Mickey Thienes

About Mickey Thienes

Discover the hidden secrets nature has to offer. For over 25 years, I have been teaching people how to use natural herbs to make homeopathic remedies, tonics, elixirs, tinctures, formulas and secret recipes to relieve the symptoms of common ailments, protect your health and live a vibrant healthy life. – Mickey Ann Thienes