Last night’s harvest included my very first bunch of collard greens!
They have been looking pretty good for awhile now but I didn’t want to pick them until I knew I would eat them immediately. After all the hard work in the garden last night, I came inside and had to shower right away. Since the garden was so muddy, it meant that I also became very muddy. So by the time I showered it was almost 9pm! A quick dinner was in order.
We decided to have a couple of veggie burgers and sauteed collard greens. Benzo also picked a turnip last night so I threw in the turnip greens as well. I used to think cooked greens were gross but now I love them! P.S. they are super healthy for you too. Last weekend at Whole Foods I saw a sign for the Aggregate Nutrient Density Index (ANDI). Guess what was at the top of the list? Collard greens!
Cooking collard greens is very simple and easy. First wash the leaves. Then slice out the tough stems. Then chop the leaves into 2 inch pieces. Heat some oil in a skillet over medium heat. Once the oil is hot add a clove of minced garlic and cook for 30 seconds. Then add the greens and cover. After a minute or so, stir up the greens. I think tongs works the best. The greens should be starting to wilt. Cover and continue to cook and stir until all greens are wilted. It should only take a few minutes. If desired, drizzle greens with balsamic vinegar and cover and cook for another minute. Stir and serve!
Here’s the rest of last night’s harvest. More strawberries and the lone turnip.
I am starting to go into strawberry overload. There are so many in the refrigerator right now. I’m hoping to can some jam or preserves tonight if I can get everything together.