I grow collards on my back patio; they grow surprisingly well in the New England humidity and heat- in fact they’ve thrived. I’ve had a hard time keeping up with them and while they still look gorgeous, the stalks and leaves are a bit more fibrous on a mature plant. Never fear- here is a method of cooking fibrous greens such as kale, chard, etc. Enjoy! 

In a large pot boil salted water. Add collard greens and cook until tender, roughly 8 minutes. Drain.

Heat oil on medium high heat and add onion. Cook about six minutes. Reduce heat to medium, add red pepper flakes and collard greens. Add garlic and stir for 1 minute until garlic is fragrant. Remove from heat and add vinegar and salt.

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