(OK, it hasn't been monthly in months, but we'll give it a go again because we love fruits and veggies!)

The last time I bought collard greens they were a gigantic sandy mess, full of tough stems and big, dirty leaves -- yeesh, you'd think that they grew in dirt or something!

But recently, I've noticed these wonderfully wrapped and stacked leaves of organic collards in the grocery store so I figured I'd give them another try. What a huge difference!

The organic greens were pretty clean -- all they required was a little swishing in water. The leaves were a bit smaller, and therefore, more tender than larger, older leaves. Even the stems were worth throwing into the pan.

No ham hocks or bacon fat were harmed in the making of my collards. Instead, I heated some olive oil, browned some minced garlic, tossed in some red onion for flavor and color and then added the collards, which I sliced crosswise. I also didn't cook 'em to death so they stayed a gorgeous green.

The stats on collards

(Per 1 cup serving):

• Calories: 49
• Vitamin C: 58%DV
• Vitamin K: 880%
• Fiber: 5g
• Calcium: 226mg (yeah!)
• Protein: 4g

(Stats from The World's Healthiest Foods)

Here's this week's Health Buzz: