I love greens all year, but nothing beats the sweetness of hardy field greens when the weather turns cold. Though we grow them all year, hardy greens also seem to relish the cooler
weather.
Collards are gaining a reputation for being the “new kale”–I supposed this means that they are trendy in certain circles? Trends or no trends, they are a classic, mild yet substaintial green that make their way into our meals at least two to three times per week.
Here’s how we generally enjoy them:
- Prepare collards by removing stems.
- Steam lightly until leaves are just wilted.
- Remove immediately from heat and drain.
- When greens are just cool enough to handle, chop.
- Heat 1-2 tablespoons of toasted sesame oil over medium heat.
- Add a generous amount of sliced garlic and a few pinches of hot red pepper flakes.
- Add the chopped, steamed collards and cook until the garlic is well incorporated, about 1-2 minutes.
- Serve hot.
