I have about 10 collard green plants planted in my garden, so I have a LOT of collard greens all of the time. Which is good, because Pat is collard green crazy and I like them too. Pat will often get on his soapbox and declare that collard greens are so much better than kale in every way. I’m starting to agree with him. While I love a good kale salad, collard greens are superior for wilting.
When I prepare collards, I like to wash them all, make a stack, roll them up into a tube and then slice them into ribbons. I cook the stems a long with the greens. They get soft and are very tasty, so you don’t need to discard them.
Where I grew up in South Carolina, collards were in every grocery store and they were CHEAP! They were considered “a poor man’s food” out there and were only eaten by the masses on New Year’s Day along side pork and blackeyed peas. We only ate them on New Year’s because my mom didn’t like them. Here in Colorado, collard greens are a hip superfood and they are expensive, about $3.50 for a small bunch. I mainly see collards used as a “burrito wrap” substitute for a tortilla. I haven’t tried that yet and I doubt if I will because cooking them in butter or putting them in a soup is my favorite way to eat them.
Lemon-garlic collard greens
Preptime: 15 minutes
Cook time: 15 minutes
3 tbsp butter
3 cloves garlic, minced
2 bunches collard greens, cut into ribbons
Juice of 1/2 -1 lemon
Salt and pepper
Heat the butter in a large skillet with a lid. Add the garlic and cook until fragrant. Add the collard greens, cooking until wilted, about 5-7 minutes. Add the lemon and salt and pepper. Taste and season as necessary.