I have a confession: I’ve never cooked collard greens at home. I’ve eaten them plenty of times, but for some reason, whenever I’ve got greens in mind I go for kale or chard. Collards have to be cooked a little longer than other greens to soften them, but otherwise, they are delicious eaten with a touch of olive oil and salt. A splash of vinegar works too, but since we’re being purists in our challenge I try to keep the flavors as close to their natural state as possible.
Verdict on collard greens? Our conversation was long and confusing and I still don’t have an answer. Apologies.
ME: Ok. Mystery food right now is….
EMMA: I want purple.
ME: Who can tell me what this is?
LAUREN: Greens, greens, greens.
ME: Yeah. It’s greens. What kind of greens.
LAUREN: Uh salad greens?
ME: Uh Nope. It’s not salad greens. What kind of greens.
EMMA: Collard.
ME: What?
EMMA: Collard.
ME: Yeah!
LAUREN: Cabbage?
ME: She got it! Collards. Did you say Collards?
EMMA: [Nods yes].
ME: Yeah!!!! How’d you know?
SAM: She went to Jamaica.
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