liz butek said this: I came across collard greens, which i've seen on just about every low carb food list. Does anyone have any suggestions for them? Are they eaten like raw salad, or can they be cooked? Are they paleo? They are very bitter when raw and less digstible and less nutritious, unless you were to get baby size leaves that are tiny and immature. Collards are best cooked very thorougly, that breaks down antinutrients they contain, any goitrogens (found in cabbage family vegetables), removes the bitter flavor, and makes them more tender and digestible. It also increases the betacaroten absorption. Steaming won't do the trick, sauteing then simmering for about 20 minutes is best, or parboiling the leaves whole, in lightly salted, boiling water without a cover, then removing, rinsing, draining, and using as a wrapper for fillings (like cabbage leaves or grape leaves), or chopping and briefly sauteing). They become sweeter when well cooked and the stems can often be eaten if thoroughly cooked. Collards, like kale, boky choy, and broccoli, are rich in fiber, vit C, calcium, iron, magnesium, vit. K and many antioxidants. I eat kale, collards, or mustard greens almost daily throughout most of the year. (I don't do the Inuit thing; I eat a lot of leafy greens year round. Incidentally, when we lived in Michigan, we ate some kale and collards piced when snow and frost were on the ground. They are more delicious and the stems are sweeter after the first frost of the year and can be picked after a good snow or freeze. Parsnips are better after the first frost too! Because they (the hardy leafy greens) take a little while to clean thoroughly, chop, and cook, I always make enough to serve 3 meals, then use them up over the course of two days. They're great cold, leftover, a healthy convenience food (made ahead), great in pack lunches or with eggs or leftover meat for breakfast. Remove all the sand from the leaves and stems or you'll be sorry!!! I e-mailed you (Liz & Dori) my favorite collard/kale recipe. If anyone else wants it, e-mail me privately. Enjoy, (Chef) Rachel, The Healthy Cooking Coach)