A while ago we planted collard greens without really knowing what we would do with them if they grew. And grow they did. Soon we had exuberant, huge green leaves in the garden.
A quick search on the New York Times Cooking site took me to Martha Rose Schulman’s recipe for this veggie. She has hundreds of mostly plant-based recipes on this site — any of the recipes I have tried are really good. This recipe takes about an hour but there is a lot of downtime.
Prep time: 10 minutes
These were great as a side dish the first night and the base for a robust vegetable soup the next night. Try collards. Easy to grow and easy to cook.
Note: Calculated using 1/4 teaspoon salt.