It's Fall and It's Fresh!
As the nights get cooler, the collards get sweeter, and here at Good Earth, we are stocking the shelves in our market so you can stock the shelves in your kitchen. Our collards are from right down the road in Lexington, SC, so you know those babies are fresh! A classic southern Fall addition to your everyday or holiday menus, collards are a sturdy, versatile green that hold up beautifully in stews, soups, and braises. Need some collard inspiration? Try Rick's favorite collard recipe below! (Tip: using a pizza cutter makes all the difference when de-stemming your collards!)
Rick's Favorite Collards
Wash collards. Cut the veins from leaves using a pizza cutter. Place in pot. Cover with water. Bring to a boil. Pour the hot water off, and rinse leaves in a colander. Pour fresh water over collards in pot, and add salt and pepper to taste, two strips of bacon, a pinch of sugar, and a pinch of red pepper flakes. Reduce heat to medium. Cook three to four hours. Enjoy!