As a child, I turned up my nose at rutabagas and greens. I loved spinach, but that’s as far as my love of greens would go. I still can’t stomach rutabagas, but now I love greens, whether they’re boiled, braised or raw in salads. There are so many ways to enjoy them, and this is the time of year when they are at their best.
(READ MORE: Fare Exchange: Loving lemons, steaming rutabagas and whipping up omelets)
A new recipe I’ve discovered is a very unusual way to cook them, seasoned with curry and ginger. Once you’ve tried it, you’ll want to return to the recipe again and again. You can use almost any green, from spinach to kale to collards, but I prefer the latter. The flavor of collards is a little stronger than spinach, but not as strong as kale.
Legend has it that eating greens on New Year’s Day will bring you health and wealth in the coming year, so eat up. And Happy New Year to you all!
Curried Collards