How to Bring out the Hidden Health Benefits from Collard Greens

The latest scientific studies show that cutting collard greens breaks down cell walls and enhances the activation of an enzyme called myrosinase that slowly converts some of the plant nutrients into their active forms, which have been shown to contain health-promoting properties. Therefore, to get the most health benefits from collard greens, let it sit for a minimum of 5 minutes, and optimally for 10 minutes, after cutting and before eating or cooking. Heat will inactivate enzymes if the collard greens are not allowed to sit for 5 to 10 minutes. Once the compounds are formed they are fairly stable and can withstand low or medium heat for a short period of time, approximately 5-15 minutes.

Additionally, since the myrosinase enzyme cannot function properly without ascorbic acid (vitamin C), I like to sprinkle collard greens with a little lemon juice (an excellent source of this vitamin) after cutting in order to further increase the enzyme's activity.