I have several recipes that I am so excited to write and share with you all, but I’m running a bit behind this week…so I thought I’d share this quickie and the recipe pretty much consists of what is in the headline.
I love collard greens, love all greens, grew up eating them all the time, collard, kale, mustard, yum!
My Leonard loves greens too! LOVES them! It’s crazy, he will snatch fresh, raw kale leaves right out of the bag if I dare to set the bag on the floor when I get home. That photo, that’s a pile of fresh collards waiting for their boil, every time I turned my back he reached up and grabbed a leaf, EVERY time!
While kale has enjoyed a lot of time in the spotlight lately with it’s versatility to be used in salads, roasted and eaten just barely cooked, collards haven’t quite found their groove yet, outside of an all-day, ham-hock braising! Which is also quite wonderful.
I’m here to tell you they are awesome just wilted in salted, boiling water for 5 minutes or so, top them with a fresh squeeze of lemon juice, maybe even some zest and a drizzle of good olive oil and yum! This recipe is also one of the many reasons to buy local, they have soooooo much flavor that the pre-bagged stuff at the supermarket just can’t touch!