food, history, rural life, and how we connect our cultural past and future
The bounty of fall greens
This past weekend I was the recipient of a bounty of fresh fall collards; broad flat deep green collards. Let's hear it for the QCC (Charlottesville's Quality Community Council)!! Today I prepared the collards for the freezer; 15 min cutting out the stems, 5 minutes cutting the leaves in julliene strips; 5 minutes sauteeing the onion in olive oil and 45 minutes cooking the collards to perfection. Yes, I could have used bacon or smoked pork hock but I may want to serve these collards to my vegetarian daughter-in-law. Yum! Four quart freezer bags of luscious greens. And our lovely flock of hens will love the stems for a treat tomorrow.