Collard Greens

I forgot to take a photo until after we had
started eating.

I harvested the first collard greens from our garden the other day, and cooked them up with a little garlic for a tasty side dish with roasted root vegetables and an unusual amaranth casserole.

I'm growing collard greens because they're Larry's favorite greens, however their health benefits make them a great addition to anyone's diet. They both lower cholesterol and prevent against cancer. Rush out and buy some today.

Traditionally collards are cooked for hours with bacon, but a short cook in garlicky olive oil makes tender greens that are healthy and flavorful. Give them a try.

Collard Greens with Garlic
1 bunch collard greens
1 clove garlic
1 tbsp olive oil

Wash the greens. Cut off the thick tough stems. Stack the leaves and roll them like a cigar, then slice across in 1/2 to 3/4 inch ribbons.

Warm the olive oil over medium heat. Peel and chop the garlic and toss it in. Cook until golden, then add the greens. Toss to coat with the oil and sprinkle with a little salt. Cover and cook, stirring occasionally, 5-10 minutes until the greens are tender but still hold their shape.

Serve immediately, or turn off the heat and let them sit, covered, for up to 15 minutes until you're ready for them.

Serves 2-3