The third week (two weeks ago, ahem) injected a trace of color in with the greens:
-1 head romaine lettuce
-1 bunch collard greens
-4 small cucumbers
-2 summer squash
-1 bunch thyme
-1 bunch scallions
Have you guys cooked collard greens? I’m a Northern girl; I’d never encountered them before. They are HUGE–check out the bunch filling the entire drainer:
I didn’t feel like boiling them in a classic “mess o’ greens,” nd I didn’t have a ham hock or anything on hand for flavoring, so I looked up how to sauté them instead. I washed and cut up the greens:
And then boiled them in salted water for 15 minutes or so.
I drained them and pressed the water out:
And then sautéed them with garlic and olive oil until they tasted good. (How specific!)
With a good amount of salt and pepper, they made a nice side dish with sausage and funny O-shaped pasta from Trader Joe’s:
I must say I prefer kale or chard, though.