Collard greens have come in down here. We bought a bundle of them at the Riverside Farmers Market yesterday. For those of you that are unfamiliar with collards in their natural state (Don't feel bad, I had to ask what they were. I've only ever bought them pre washed and chopped in a bag at Publix.) they are BIG. The bundle that I bought is as long as my arm from shoulder to fingertip and as thick around as one of my legs. And that was a small bundle, only two plants worth of stalks.
So we will be eating collards this week.
Today was classic collard greens, the ones most everyone thinks of. I chopped the stalks, leaves and all into 1-2 inch strips. Those went into my biggest pot, along with an onion, a ham hock and enough salted water to cover it. That was simmered until the greens were nice and tender. It made enough for dinner, along with porkchops and a quick beer bread recipe I've been dying to try, and there's enough for my lunch tomorrow as well.
Unfortunately, that used up only a quarter or so of what's in my fridge.
I'm looking at recipes now for caldo verde, a Portuguese soup of greens and mashed potatoes. I've also found recipes for stir fry.
Thank god we both like collards.