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KALE AND COLLARDS
By Mary A. Flowers These beneficial greens are at their peak right now.  In times past, greens were thought of as more of a tonic; and with good reason. Our ancestors may have lacked the science, but through observation they knew these greens contained something to back up their belief in the power of the greens. The greens brought renewed vigor to those who had been sick during the winter. Nowadays, with scientific data, we know just how right they were. Releasing their goodness when cooked, greens are rich in iron, protein and many of the essential vitamins and nutrients our bodies need.
 Kale and collard greens can usually be found year-round in local grocery stores, but during winter these nutrient-rich members of the cabbage family are at their best, are more abundant, and the price is usually at its lowest too. It may seem daunting to prepare a huge bunch of greens; however, new ways of cooking greens couldn't be easier.
One bunch of greens from the grocery store will make 2-4 servings when cooked. The key to good greens is making sure they are thoroughly rinsed before cooking. Separate the bunch and using a sharp paring knife, cut off the stems and any discolored areas on the leaves. Stack the leaves up on a cutting board and roughly cut into 2 inch wide strips. Place the cut up greens in a large bowl of cold water. Rinse and pull the greens out of the water and place in a colander. Sand particles from the greens are left in the rinse water. Repeat this process until there are no longer sand particles in the bottom of the bowl of water. Place greens in colander and shake out excess water. Set aside to drain.
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