Collard greens. We put them over hamburgers, and it was the first time all year long that I cooked anything on the grill. I’ll blame the rain, and our frantic schedules. When I order collard greens in restaurants they usually come out soft and pulpy, like the proverbial spinach you didn’t want to eat as a kid; and I don’t know if that’s traditional or what, but I like to cook them like kale, just long enough that they wilt but still look like leaves.
(Photo: Spring onions, Arlington Courthouse farmer’s market.)
365 Days of Food 