Meet The Collards

Here are the beautiful and tasty collards that were planted last October, now getting ready to go to rest and make room for something new in their garden spot.  If you don’t already know what to do with collards, here are a few ideas . . .

When the plant gets ready to go to seed, these heads that look like broccoli can be lightly sauteed and eaten, just like broccoli.  I did it and it’s yummy!

These little yellow collard flowers look pretty in a salad and provide a hint of cabbage flavor.

Today’s lunch was a salad similar to one I’ve had at, Hell’s Backbone Grill.  It’s made up of mesclun lettuce, romaine lettuce, jicama, strawberries, pumpkin seeds, and collard flowers.

And the leaves of the collard can be used in soups and dried as chips.  Also, for the best greens recipe ever check out Christine Kane’s blog.

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