My CSA box last week contained a wide variety of greens: spinach, bordeaux spinach, herbs, kale and collard greens. Collards, a member of the cabbage family and intensely popular in the south, are not a vegetable I’d knowingly encountered before. Apparently Iowa is not suited for growing collards, even though they are a cold tolerant veggie. (Twenty below is unlikely to suit any vegetable…)
The first step in solving a problem is admitting that you have one. I was totally ignorant on how to cook collard greens. I was a bit scared and not sure if I’d like them. All the recipes I was locating on the net were calling for cooking the collards with ham or bacon. Since I wasn’t willing to do this, I asked my culinary lifeline…MOM! Even though she’s not a southerner (unless southern California counts) Mom was able to tell me that you can cook collards just like spinach.
Empowered, I washed and cut the shload of collard greens I received. I recently cooked up some swiss chard, so I decided to do the collards a similar way. I sauteed onion and garlic in a mixture of butter and olive oil, salted, and added the chopped collards. It was actually looking pretty good, but as I plated up the green goodness it needed something more. In a flash of brilliance (see how quickly I progress) I sprinkled shredded parmesan on top, then finished it off with some chopped walnuts.
It was so yummy! I became a fan of collard greens today. Who would have thought? Maybe there is a southern lady in me. Now all that’s missin’ is some black eyed peas!