I signed up for a CSA basket for the season and with it come some vegetables I would not normally try. First up: collard greens.
I've never had collard greens, but I imagine they are in the same category as kale and swiss chard, two greens I have purchased and enjoy cooked up with eggs.
I decided to cook my collard greens in a grill pan with bacon fat, which then turned into a sort of salad. I ate mine plain, seasoned simply with salt and pepper, then added a couple strips of bacon, torn into pieces.
Next time I think I'll make my standard dijon-balsamic vinaigrette and toss with the greens and bacon. I like using an old spice jar to shake up my vinaigrette ingredients, plus it makes a great little storage container and is a convenient way to take a couple day's worth of salad dressing to work for lunch!
