I make Mustard Greens mixed with Collard Greens on a weekly basis. If you didn’t know, now you know! While this isn’t my recipe, the Collard Greens in these pictures made my mouth water, which for this ButterCusp means the cooker is doing something right! If you don’t know how to cook, today is the day…..you better learn. This recipe is definitely worth a try!
It’s traditional in the south to serve slow-cooked, smoky collard greens to celebrate the New Year, and we are all for it. But frankly, collards are so good, we enjoy them any time we can get them. Here in California, that usually means winter after a frost. And while we have had almost no winter rains so far, it has gotten cold enough that we saw some collards at the farmers market. We bought a big batch, cooked them up for the New Years and are still enjoying them. We never seem to get enough greens.
Unfamiliar with collard greens? Basically a forerunner of kale (and in the same family) collards are big leafy greens with larger, rounder leaves than kale and with a bigger, earthier flavor. The main differences (that we know of) is that collards need to cook longer than most types of kale and loses its color…
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