Collards

So I've had collard greens a couple times before. Most of them have been greasy, stringy, and bitter, one almost too tough to chew.

But they had them at the CSA and Chuckro wanted to try them (having never had them before), so I figured I'd give them a crack.

I have figured out how to make collards both delicious and not covered in fat.

( Tasty, tasty collard greens )