Sounds good, I added the collards to Wednesday's shopping list. I love making them from scratch but it just takes so long.I opened a can of Glory Southern Style Collard Greens today and mixed in some fresh Prism Kale from my Kratky buckets.
It's basically simmered in a sweet ham broth and the Kale is chopped and diced into pieces. I decided to thicken the broth with corn starch and threw in some chopped up whole ham.
Spent greens are such a treat, they make the girls so freaking happy.I fed my last collard plant to the flock today.