Hijacked by hay fever? Put collard greens on the menu. Their phytochemical content, mainly carotenoids, eases allergy issues. The darker the leaves, the higher the carotenoid content. They do require some patience to cook, however. Tough, fibrous veggies like collards need to cook anywhere from 20 minutes to an hour in order for your body to absorb their nutrients easily. Some vitamins will leach out into your cooking water, or “pot likker,” as Southerners call it. Use that water in soups or stews, or use it to cook some rice to serve with your leafy greens in order to maximize the nutrients your body absorbs.