Collard Greens
| Collard Greens in TCM:Explore the properties of Collard Greens according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: LU, ST, LV
Flavors: sweet, bitter, pungent
Tonifies: blood, yin
Special Properties:
circulates qi, clears heat, clears damp
Collard greens are warm in temperature and have a flavor that is sweet and slightly bitter. They have the special healing properties to circulate qi, nourish yin, resolve dampness, and nourish blood. Collard greens enter the liver and are particularly well suited to help resolve excesses resulting in liver qi stagnation and liver heat. Collard greens also enter the lung and stomach, and are believed to promote strong bones.
Collard greens can help to alleviate symptoms associated with Liver Qi stagnation, such as irritability, mood swings, and digestive issues. They also help to promote digestion and alleviate conditions such as indigestion and bloating. Their cooling and damp resolving properties make collard greens suitable for conditions related to damp heat in the liver gallbladder such as jaundice (see also: damp heat in the liver gallbladder).
Collard greens are rich in glucosinolates, which are sulfur-containing compounds that can be converted into biologically active forms like isothiocyanates. These compounds have been studied for their potential anti-cancer properties and their ability to support detoxification processes in the body. In addition to sulfurous compounds, collard greens are packed with other nutrients, including vitamins A, C, and K, fiber, and minerals like calcium and iron. Other nutrients contained in collard greens are omega-3 fatty acids, vitamin B-1 (thiamin), B-2 (riboflavin), vitamin B-5 (panathenate), vitamin B-3 (niacin) and sleep promoting tryptophan. Collard greens contain alpha-linolenic acid which is slowly converted by the body into EPA and DHA, and which inhibits PGE2 (see also: oils and fats- The Omegas) .
To bring out the health benefits try cutting into thin slices. Myrosinase is an enzyme that is activated by breaking the cell wall during the cutting process. This enzyme makes the nutrients more bio-available forms for maximum benefit. The bioactive compounds resulting from myrosinase activity enhance the body’s detoxification processes, particularly in the liver, aiding in the elimination of potential carcinogens and other toxins. Cooking will stop this enzymatic process so its best to cut first and let them sit 5-10 minutes before cooking. You can also squeeze lemon or lime juice on the raw cut leaves to increase the myrosinase activity.
To alleviate constipation, alternate eating collard greens one day and cabbage with beets the next day. To help detoxify the liver juice collard greens with kale, mustard greens, carrots, and celery. Drink 1-2 glasses daily. To stregnthen bones make a bone broth with beef bones, collards, kale, parsley, and soy beans [22].
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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