Collards are probably my favorite winter vegetable. (Delete “probably.”)
Yesterday morning Robert and I went to our incredibly and beautifully diverse Savannah Farmers Market, where I grabbed a bunch of the green delicacy.
I rushed back home to clean them (the collards, not the farmers) and create my favorite part of the collarding experience— making the collard bouquet!
Isn’t she beautiful?!
Next, the chopping into manageable pieces. (Which sounds a bit too much like “Sweeny Todd” to suit my fancy.)
After placing the greens into an already-been-cooking mixture of broth and ham seasoning meat, and impatiently waiting for them to slowly cook …
DELICIOUS JOY!
Wait! Don’t throw those too-thick collard stems away, for goodness sake. Make homemade vegetable stock with them.
NealEnJoy 