“[Collards] are often cheaper and pack tons of vitamin K, key for bone and blood health, and fiber and vitamin A, key for eye health, cell growth, and immunity,” says Lula Brown, a New York City based Certified Health Coach and private chef. Mollie Dickson, CEO and Education Director for The Heart’s Kitchen, a food and nutrition consulting company that works with a team of two registered dietitians and a doctor, mentioned that spinach, while less trendy, is also a great alternative to kale. “This staple is just as nutritious and typically more accessible and affordable,” she said. “While both have comparable levels of Vitamin A and calcium, spinach takes the lead in amount of potassium. Plus it has about double the amount of iron and magnesium.” Abby Langer, a Registered Dietitian and a council member for the College of Dietitians of Ontario suggested using collards and chard in sautés and salads or as wraps for sandwiches.