FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Collard greens
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: Fall
Fun fact: Collards are said to have cholesterol-lowering properties. So go ahead and cook with bacon fat.
Pick and choose: Look for deep green leaves that are crisp. Avoid wilted or yellow leaves.
Quick serving ideas:
- To prep for cooking, remove the thick stem that runs through the center of the leaf, then cut the remaining leaves into bite-size pieces.
- Now that basil is gone from the garden, use blanched collards as the basis for a late-fall pesto. Try swapping in pecans for the traditional pine nuts, and adding in other seasonings to match this hearty green.