Collard greens (Brassica oleracea var. viridis) are a dark leafy cruciferous vegetable in the Brassicaceae family, closely related to kale, cabbage, broccoli, and Brussels sprouts. Their broad, sturdy leaves have a mild, earthy flavor that becomes sweeter and more tender when cooked. Collard greens are particularly rich in vitamin K1, beta-carotene, lutein and zeaxanthin, calcium, vitamin C, manganese, and fiber. They also provide glucosinolates and an extensive range of polyphenols, including kaempferol and quercetin compounds. Collard greens can be quickly sautéed, steamed, braised, or added to soups and stews, making them an easy way to add a concentrated source of nutrients and protective plant compounds to everyday meals.