Not everything we eat is a recipe containing several foods and methods. Sometimes plain, by itself, with nothing else is just as good. Try these collard greens and see if you agree!

Serves 1

1 bunch fresh collard greens

(use only fresh; do not use yellowish/green or partially yellowed tipped greens; they will take forever to cook and not taste very good; do not ever use musty greens, even if they appear super green – cooking will not remove the musty smell)

Unwrap greens and discard any outer leaves that are brown-tinged, broken and otherwise look bruised.

Lay one leaf at a time on a board or countertop. Using a large knife start at the smallest part of the stalk which is located near the top of the leaf, and draw the knife down along the side of the stalk to the end. Do the same with the other side. Discard stalk. Repeat with remaining leaves and stalks.

Place leaves into large bowl filled with tap water in sink. Wash thoroughly to remove all dirt and/or sand. Rinse very well under new/fresh water.

Bring several quarts of water in pot to boil. Do not salt. Place collards in boiling water and submerge using large spoon. Partially cover and cook 15 minutes, stirring now and then.

When tender lift from boiling water into colander. Check for tenderness by ripping off a piece and tasting it.

And you’re done. Perfect collard greens every time. Use as directed in a recipe or eat plain, as is, just like they are straight from the pot. No need for oil, citrus and seasoning. No salt and pepper wanted.

Eat the whole bunch yourself or share it. Grab a big pinch from the refrigerator a few times throughout the day as a nutritious snack that tastes good too!

Look what I’ve done with these collard greens: THE GREEN STOGIE

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