Collards - Ippolito International

GREENS

Reminiscent of the American South, fresh greens are truly an original.These dark and hearty greens are easy to add to smoothies and soups, but why nottry them in their most delicious form:on the stove top! One of the easiest (and most nutritious) vegetables you can add to your diet, collards, mustards and turnip greens are mealtime gamechangers.

Broccoli

Broccoli is a member of the Cruciferous (Brassica) family of vegetables, which includes cabbage, arugula, Brussels sprouts and cauliflower and is a powerhouse of nutrients.

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Prep & Use

Cut the leaves away from the center stems. The stems can be eaten, but they typically require more (longer) cooking time. Wash to dislodge any dirt. Keep the leaves a bit wet to allow them to cook more evenly.

Go old school! Greens such as collards are traditionally cooked on the stove-top, with diced bacon. If you’re looking for a vegetarian plate, then forego the bacon and instead, toss with olive oil and sliced shallots. (Hint: a bit of butter with the olive oil can enrich the flavor of the greens.)

Care & Handling

Avoid any greens with browned leaves or stems. Store in the crisper section of the refrigerator. Always wash fresh produce before consuming.

Nutritional Highlights

Great source of vitamin C, folate, beta-carotene, calcium and potassium
High in fiber
Low calorie
High in protein
Contains antioxidants
Anti-inflammatory and cancer-preventing properties

Nutritional Information Panel

Product Information

Product Guide Field Pack Sell Sheet

Shipping from

Yuma, AZ

mid November – early April

Salinas, CA

early April – mid November