CSA Week 2: Collard Greens

I'm a little behind on posting an update of last week's CSA goodies. Last week's basket contained lettuce, garlic scapes, spring onions, a dill seedling, cherries, strawberries, and collard greens.

I used some of the garlic scapes in the caramelized onion and goat cheese pizza and the cherries in the cherry-rhubarb pie.

I wanted to post a simple recipe for collard greens, in case you've never cooked them before. Even though we technically live in the south, I had never had them until a few years ago. They take a little longer to cook than some other greens, but they are really yummy.

Ingredients:

2-3 C. collard greens, washed and torn (remove the stems)
1 Tbsp. olive oil
2-3 cloves of garlic, minced (I used garlic scapes)
1 Tbsp. lemon juice
salt and pepper, to taste

Bring a large pot of water to a boil. Add the collard greens and cook for 10-15 minutes. Drain thoroughly. Heat the oil in a skillet over medium heat. Add the garlic and saute for about 1 minute, until fragrant. Add the drained greens and saute for 5-10 minutes. Turn off the heat and add the lemon juice. Season with salt and pepper to taste, and serve.