COLLARDS FROM THE GARDEN
I just finished cooking the last of the collards from this year's crop. I stripped the leaves two days ago and left the stalks from the plants, which had bolted, in the garden.
I plan to harvest the stems, and the flowers, to make vegetable broth. The stems from the leaves are on the stove cooking to make the same.
The collards cook only five minutes in a pressure cooker, are transferred to a large bowl where they cool down and are put onto ziplock freezer bags and frozen for later use.
If you ever use a pressure cooker, you will find you prefer it to slow cooking on the stove top. :)
