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Collard greens

What the research shows

Not enough

published research on this page yet

A leafy green vegetable in the cabbage family.

It is cooked and eaten as a vegetable.12

What research says

Animal and lab studies only

  • Benefit

    Heart and cancer risk4

    In lab studies, steam-cooked collard greens soaked up bile acids, which may help lower heart disease and cancer risk.

How it’s made and used

  • Vitamin E absorption from food3

    Collard greens' vitamin E got into the blood of younger and older adults, and stayed longer in people with higher blood fats.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 185 products on Open Food Facts that list collard greens.

  • Organic Vegetable Broth - No Salt Added Bonafide Provisions · 32 fl oz 0 additives
  • Mighty Dozen Suja Organic 0 additives
  • Collard Greens, Seasoned Margaret Holmes · 397 g 0 additives
  • Super Greens Veggie Burger Dr. Praeger's Sensible Foods · 10 oz 0 additives
  • Crunchy Southwestern Sweet Potato Veggie Burgers dr Praeger's · 10 Oz (283 g) 0 additives
  • Collard greens Glory foods · 27 oz 1 additive

References

  1. 1collard greens: ingredient taxonomy entry. Open Food Facts.
  2. 2Collard (plant). Wikipedia. Accessed September 30, 2026. CC BY-SA 4.0.
  3. 3Traber MG, Leonard SW, Bobe G, et al. α-Tocopherol disappearance rates from plasma depend on lipid concentrations: studies using deuterium-labeled collard greens in younger and older adults. Am J Clin Nutr. 2015;101(4):752-9. doi:10.3945/ajcn.114.100966
  4. 4Kahlon TS, Chiu MC, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. Nutr Res. 2008;28(6):351-7. doi:10.1016/j.nutres.2008.03.007