I mixed some seeds for mixed brassicas (I included two types of kale, collards, broccoli and cauliflower) and planted tightly, since the seeds were old. The sprouting rate was better than expected and I have a whole bunch of greens! I got lots of collards, and I have been thinning around the kale since they are shading it too much, I like collards, because they make large leaves that can be used in rolls. I do have a lot of a good thing though, and I have already frozen about ten pounds of greens. This is good, since in the summer I will have less of them, but I still have about 20 lbs worth to pick out in the garden!

Here is a recipe that I like a lot for collards. The sweet and sour of the sauce balances the bitterness very nicely and these are nice enough and presentable for entertaining.

Stuffed collard rolls

Tender whole collard leaves (1 per roll, or use more if really small)

Plum sauce or sweet and sour sauce

Filling (for about 15 rolls):
Cook any desired combination of rices (black imperial rice is great, or a mix of black, red and brown rices) (make 3 cups total).
olive oil
Red onions, minced, (1 or 2)
Dried or fresh shitake mushrooms Dried black fungus mushrooms (optional)
Both types of mushrooms are soaked and cut, or use pre-cut kind.
Other optional ingredients: bell peppers, celery, herbs.
optional: jar of gluten with peanuts, or a package of Yves ground round (meatless).

Sautee minced onion, when crystallized add mushrooms, cook for another 5 minutes or so and add the meatless ground round or the gluten (chopped) at the end. Sautee until cooked. Add rice’s and sauté until warm and done.

Steam collar leaves in steamer until just pliable. Let them cool.

Fill leaves with rice filling, roll until closed and steam until completely cooked and tender. Serve with either plum sauce or sweet and sour sauce.

Any one else here has a favorite collards recipe they care to share?