Collard greens are not a food commonly associated with western Massachusetts. I’m not sure I’d ever had them before starting our CSA membership after moving here. Turns out, I’m a big collard greens fan (at least, the way I make them). Lately, several of my friends have posted on Facebook about collards and I got the impression that no one quite knew what to do with them. When collards are available at the farm, I almost always get a bunch to turn into Quick Cooking Collard Greens.
My collard greens are vegetarian and don’t take long to make, which makes me prefer this cooking method above many others. The greens still taste like vegetables and not like mush, which is also a plus. These collard greens make a great side to serve with a grain and/or a protein, but I’ve also used them as taco filling, mixed in with pasta and added to an omelet.