Collard Greens: From Garden to Table


Back in November, we took a mini-road trip to Gainesville, FL, where I went to college at the University of Florida. There’s an amazing independently-owned grocery store up there that has a beautiful collection of edible plants for sale. Each time we go, I get new herbs and vegetables. These plants are always very hearty and delicious! This time, I bought some collard greens. I wish I took a picture of them before planting them, but it was basically a pack of 6 small plants with one or two leaves each emerging from the soil. I’d guess they were maybe 2 – 3 weeks old. I planted them in my garden. The weeks listed below were the number of weeks since I planted them.

Collard GreensAfter growing in my garden for 12 weeks, they were ready to eat! I trimmed a nice bunch of them to cook with dinner last week.

homegrown collard greens These collard greens were much more tender than store-bought greens. I rinsed them, removed the stalk (spine? vein?), and chopped them into bite-sized pieces. cleaned greens

Unlike store-bought collard greens, these cooked up in just a few minutes. Usually collards are a slow-cooking green. To prepare my greens, I simmered them in about a cup of chicken broth for about 15 minutes. I added salt and pepper to taste. Toward the end of the cooktime, I added some sliced garlic and olive oil. I served them alongside polenta cakes, Italian sausage, and tomato sauce. They were delicious – the kids ate them all up, too! Collard greens for dinner


About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

Tagged , , , . Bookmark the permalink.

2 Responses to Collard Greens: From Garden to Table

Any Comments?