Thursday, July 16, 2009

first collard greens

I snipped a few collard greens the other night. They were considerably smaller, brighter, and less leathery than the ones I typically see in the grocery store.

Sauteed with butter, then salted and peppered. Quite nice! Just a bit of zip; I expect that the heat develops with age.

Just for fun I recently put a couple of plants in the old inverted tomato pots, since I've given up on that idea. I might try some upside-down brussels sprouts too.

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