I love the way the rain beads on leaves, and I love my collards. There’s three little plants establishing themselves and one big one. Like so many weeds, the volunteer plants form a rosette, but tasty ones.
Between them, I’ve cut two batches of greens already. Since they’re so young, it doesn’t take nearly as long to cook as the giant bundles you see in the stores. And mine are as local as you can get.
The best part about collards is how hardy they are. The last two New Year’s Day, I cooked a batch of greens cut right from the snow. Hoping for a third.