This was Bryan and my first time to have collard greens. My mom never served them growing up since she didn’t like them herself. I wasn’t sure what to expect, but I went into this experiment with an open mind.
This recipe is much the same as how I cook fresh spinach. The exception though is that Mark Bittman suggests cooking the stems as well. Collard leaves are much thicker than spinach and that didn’t change after they were cooked. Bryan actually liked that the leaves were thicker and distinguishable as opposed to spinach.
The flavor was nice, I added some red wine vinegar as well as a little lemon juice, which, to me at least, made the collards edible.
It may not be my favorite vegetable, but at least I gave it a fair shot.