I have a confession: I’ve never cooked collard greens at home. I’ve eaten them plenty of times, but for some reason, whenever I’ve got greens in mind I go for kale or chard. Collards have to be cooked a little longer than other greens to soften them, but otherwise, they are delicious eaten with a touch of olive oil and salt. A splash of vinegar works too, but since we’re being purists in our challenge I try to keep the flavors as close to their natural state as possible.
Verdict on collard greens? Our conversation was long and confusing and I still don’t have an answer. Apologies.