I’ve had collard greens once. I was a little wary of them, so I covered them in butter and cream. Does that negate all of their nutritional value? Probably. But we did eat them all! I told myself I would try them again, but it never actually happened.
For some reason, I impulsively grabbed a big bunch of collard greens at the grocery store last weekend. I have no idea what possessed me to do that, a full year after my first attempt at collard greens. I mean, I love kale, which was right next to the collard greens; why didn’t I pick up a bunch of that instead? Whatever the reason, I’m glad I did. I need to mix up my winter greens a bit, or I’m going to get bored fast!
And this time, I promised myself to make a more flavorful and healthy dish out of the greens. The first bite or two threw me a bit, but I think I got a big bite of the lemon juice that hadn’t mixed in properly. After that, I hardly noticed the bitterness that comes with collard greens at all, partly because they were cooked and wilted and partly because it was overpowered by sweet and juicy raisins and slightly-sweet almonds.
I have a feeling this dish will be a part of the regular dinner rotation this winter. It may even end up on my Thanksgiving table!