Collard Greens are loose-leafed cultivars of the brassica family (the same family that includes cabbage and broccoli). They are characterized by their large, broad, dark green leaves. Collards are a good source of vitamin C and soluble fiber, and contain multiple nutrients with potent anti-cancer properties. The traditional way to cook the greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smooths out their bitter flavor) until they are very soft. However, collards are also excellent when steamed, stir-fried, blanched and chopped for use in salads, and added to soups and stews. This week we are featuring collards from Mustard Seed Farm in Newberg, Oregon.