Two days ago, hubby and Johnny (one of our new friends from the Tacoma Food Policy Council) spent the day working at our elderly gentleman friend's farm, and returned with a 30-gallon trash bag of newly picked collard greens.
I am used to eating collard greens that need to be cooked for hours in order to be tender enough to eat, and that need lots of additional stuff added (hamhocks, vinegar, hot sauce) in order to taste good.
Not these! First, my daughter sampled one of the raw leaves, and then the rest of us (hubby and I, my mother-in-law and sister-in-law, Johnny and his wife Michelle) followed suit. The leaves were delicious as is. Then hubby cooked a pot, with just a turkey neckbone added, for just an hour. These were the tenderest, sweetest collard greens that any of us had ever eaten!
I wonder how much we miss in terms of flavor and texture, because so few of us today really get to eat truly fresh, local food?
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