Can someone explain collard greens to me?
I grew up in Boston and never even heard of them until I moved to the south. They look tasty enough – kind of like spinach – but they always taste burned to me. Not only that, but I’ve never seen them cooked any way other than with a ton of bacon and a tub of butter. Doesn’t that kind of defeat the purpose of a healthy green?
It doesn’t help that I used to think they were pronounced colored greens. Like, they weren’t really green – they were just colored in. With a crayon. By a two year old.
Anyone have a way of cooking them that actually tastes good???