Emily Jane Shepherd
January 08, 2014

This year, we were blessed to be able to ring in 2014 at our farm around a roaring campfire.  And since greens are a traditional "lucky food" for the New Year here in the South, we decided to serve a pot of collard greens from our garden - the first harvest of our winter crop - along with some hearty steaks, bearnaise sauce, and black-eyed peas.  I picked the largest leaves from the outside of each plant, and all told the raw greens just about filled a plastic grocery bag, which was plenty for our group of four adults (and three kids that weren't going to touch those greens with a 10-foot pole!)

After rinsing the greens thoroughly to remove all the grit and sand, I removed the stems and cut them into thick ribbons, then followed our traditional recipe for cooking collards, which simply involves lightly frying a couple of pieces of bacon in a large stockpot, then adding chicken broth and bringing it to a boil before adding the prepared greens and a couple of tablespoons of sugar, then simmering for several hours.

Not only were these collards unbelievably tender, they also had incredible flavor that just can't be matched by store-bought greens.

Can't wait for our next harvest!

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