collards

We grow great greens. The collards planted last fall produced most of the winter...until we has stripped every leaf and had to wait for them to grow back.

They can be added to and soup or stew: if sliced thin you barely know you are eating them! My favorite is to carmelize onions and garlic (cook them in olive oil until burned) then deglaze the pan (with water, chicken broth, wine or any liquid flavor you prefer) add the just rinsed wet greens and cook them down. A little bit of balsamic vinegar at the end to add a little flavor. Yum.

We let them go to seed and continued to eat the leaves, until only stalks were left. Now, the result is, Homer estimates, one million seeds in seed pods drying. We plan to give some seeds away and keep about 100 for ourselves.