Last night, I made some more Collard Greens. Since I was out of garlic, I decided to pick up some of my favorite garlic from the supermarket…elephant garlic.
According to the Wikipedia page, elephant garlic isn’t really a garlic at all. It’s “actually a variant of the species to which the garden leek belongs.” I will tell you this, I do love it. It has a much more mellow flavor than regular garlic and it is so much easier to work with. It is more expensive and less potent, but the flavor is great.
As I was cooking the Collard Greens, I tasted them and told Laura that they weren’t that great this time. She told me about her friend that uses sugar while cooking hers. Oh yeah, I forgot the honey. Here is what I use to make my Collard Greens:
– Olive oil
– White onion
– Collard greens
Use you imagination if you want to make this stuff. For the spices, I use a cracked pepper/sea salt mixture.