I am going to go ahead and say I have conquered collard greens- with the proviso that there is still room for fine tuning. I tried with them a couple weeks ago, but I think I was just unwilling to accept how much cook time they really needed- they came out bitter and too crunchy. However potentially delicious fiber and iron filled veggies will not be denied, so I went a head and ordered another bunch from my CSA this week.
Then I saw this article on HuffPo today:
I went ahead and took all the meat parts out of the last recipe. I used a leak as well as yellow onion, and added some chopped cabbage- according to the article, collards are in the same family as cabbage, so I figued they would cook about the same. I also threw in a little lemon juice since the article mentions it can counteract the bitterness. The result was a big giant pile of DELICIOUS AWESOMENESS, and will be repeated.
(hmmm........CSA, HuffPo.....upon reflection I am coming off a little hippie in this post......I promise something more caustic in future...I can be quite offensive, really!)