Collard Greens--Wonder Food?

Collard greens are quickly becoming my favorite vegetable.

Perhaps best known as a staple in low country and southern cooking, collard greens are a versatile and inexpensive vegetable that deliver a massive boost of nutritional value.

Collard greens are a member of the brassicas family which are praised for their anti-inflammatory properties.

Collards are also an excellent source of fiber, calcium, omega-3, folate, potassium, manganese and magnesium. In addition, collards are loaded with vitamins A, C and K.

Here is an easy way to incorporate collard greens in a delicious Asian-style soup.

What you need:

• 4 cups low-sodium, fat- free chicken stock
  
• 1 small white onion, diced
  
• 2 carrots, finely minced
  
• 1 inch piece garlic, peeled and sliced
  
• 1 clove garlic, minced
  
• 1 Thai pepper, minced
  
• 1 tsp garlic-chili sauce
  
• 1 tsp brown sugar
  
• 1 tsp rice vinegar
  
• 1/4 cup parsley, minced
  
• 3 medium-sized collard green leaves (remove center rib of each leaf), sliced into very thin ribbons
  
• 1/2 cup firm tofu, cut into half inch pieces (optional)
  
• 2 green onions, sliced thinly
  
• 1/4 cup cilantro, minced
  

In a medium-sized pot, put chicken stock and all ingredients except green onions and cilantro.

Bring to a boil and simmer on low for 15 minutes.

Ladle into bowls and garnish with cilantro and green onions.