From ground to Dutch oven

My Sautéed Collard Recipe - Growing veggies in our backyard

When Stephen and I first bought our house, we knew we wanted a garden in our backyard. In the springtime, we had tomatoes, broccolini, lettuce, jalapeños, zucchini, and a few herbs. For the fall/winter months, we planted cabbage, collards, and broccoli. The vegetables that we planted can withstand colder temperatures, but there were several weeks below freezing. We live in North Carolina, and our weather is usually very unpredictable. To help balance our fluctuating weather, Stephen and I created a make-shift greenhouse, which has helped our veggies significantly. Our small garden bed has been pretty successful this year, and we have plans to expand it next year and create a greenhouse. I'm looking forward to being able to grow more next year.

I remember when I was younger, and my mom would cook collards, she would have a large pot simmering on the stove for hours and hours. It was such a long process, but as always my favorite side dish to have during the holidays. I've found that sautéed collards are just as yummy but cooked in half the time. Collards are a loose-leaf cultivar, similar to cabbage, broccoli, and kale. Collard greens are available year-around, but thrive in the colder months, after the first frost. Like kale, collards contain high amounts of vitamin K, vitamin A, and vitamin C. Collards are delicious and nutritious, depending on how they're prepared.

My in-laws were visiting one Saturday night for dinner and I decided to make them something out of our garden, sautéed collards! When harvesting collards, pick the lower leaves first so that the plant can continue to grow. It's best to use garden shears or scissors to remove the stem from the stalk. We checked each leaf for bugs while removing the stems. Like any leafy green vegetable, collards need to be thoroughly washed. I removed the thick center stem, because those are a little tough to eat, and allowed the collards to soak in cool water.

Prepare other ingredients while collards are soaking in cool water. Ingredients that you will need for this recipe include: medium-size onion, bacon, garlic, butter, paprika, red pepper flakes, white vinegar, salt and pepper. In a large heavy bottom pot add four slices of chopped bacon and cook until crispy. While bacon is cooking, dice onion into small pieces and finely dice two garlic cloves.

Remove bacon from pan with a slotted spoon onto a dish lined with a paper towel to drain, leaving grease and drippings in the pan. Add diced onion and garlic into the sauté pan and allow to cook until translucent.

Give collards one final rinse and drain excess water. Chop collards into smaller pieces and add into sauté pan with the onion and garlic along with 1 1/2 cups - 2 cups of water. Cover collards with a lid and let simmer on medium high for 40 - 45 minutes, stirring throughout the cook-time and adjusting water accordingly. Once collards are tender add salt and pepper to taste, paprika, red pepper flakes, butter, and white vinegar. Stir well. Transfer collards into a serving bowl and enjoy.

I've always enjoyed cooking, and it has been so much fun to host people in our home for dinner get-to-togethers. Hope you enjoy making this recipe for your loved ones, happy cooking!