Let's hear it for collard greens (which taste really good with a little bacon and onions)

• The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body's cholesterol level. It's worth noting that steamed collards show much greater bile acid binding ability than raw collards.
• We get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens may be largely related to 4 specific glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin. Each of these glucosinolates can be converted into an isothiocyanate (ITC) that helps lower our cancer risk by supporting our detox and anti-inflammatory systems. 

From The George Mateljan Foundation Healthy Food Tips, Jan. 26, 2016

Cruciferous Vegetables

• Arugula
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Chinese cabbage
• Collard greens
• Daikon radish
• Horseradish
• Kale
• Kohlrabi
• Land cress
• Mustard greens
• Radish
• Rutabaga
• Shepherd's purse
• Turnip
• Watercress 

" The vitamin K content of cruciferous vegetables — especially kale and collards — is fascinating to think about in light of intensive research over the past five years on cancer, inflammation, and cruciferous vegetables. Vitamin K is a conventional nutrient that clearly helps regulate our inflammatory response, including chronic, excessive inflammatory responses that can increase our risk of certain cancers. Studies on cruciferous vegetables and cancer prevention have not typically focused on vitamin K per se, but we suspect that the amazing K content of cruciferous vegetables is definitely related to their cancer-preventive properties through mechanisms involving better control of inflammation."