Really quickly, I just wanted to post some photos from dinner tonight. I decided to cook the collard greens from my Boston Organics delivery last week. I prepared them according to how my mom always did–cut out the stem, then roll them like a cigar and cut them into smaller bits.
I sautéed/steamed them for almost 45 minutes with onions, spices and vegetable broth (my mom uses chicken broth, which admittedly adds more flavor). Collard greens tend to turn a not-so-pretty color when they’re cooked, but they maintain their rich chlorophyl-liscious flavor.
I paired them with Annie’s organic macaroni and cheese, and my boyfriend literally licked his bowl (there are pictures to prove it).
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| Step one: cutting out the stems of all the greens. |
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| Cutting the greens into smaller strips. |
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| I loaded the pan pretty full with greens and some onions–the greens cook down a lot. |
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| Not quite as pretty once cooked, but yummy. |
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| My guinea pig for all my recipes. |
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| Yes, he licked the bowl (and the pan). |
