Collard Greens Grow It, Eat It

In a large saucepan, sauté the onion in oil until golden brown. Add remaining ingredients except lemon. Simmer over low heat, covered, until greens are tender. Squeeze lemon juice over the top of the greens and okra mixture just before serving.

Trim the ends off the stems of the greens and separate the leaves. Clean under running water and drain. Cut stems into 1-inch pieces and the leaves into wide ribbons. Finely mince the garlic and grate the ginger. Add the canola oil, garlic, sesame oil, and ginger to a cold pan and heat on medium-high heat.

When the herbs become fragrant and just begin to turn brown, add the collard stems. One minute later, add the collard leaves and the shrimp. Toss well to coat with the oil, and cook until stems become tender and the shrimp turns pink, about 3 minutes.

Wash and cut collard greens. Add all ingredients to a large skillet with just enough water to cover. Simmer over medium heat for 25 minutes. Serve.

Rinse greens well. Remove stems from leaves. Cut leaves into 2-inch pieces.

In an 8-quart saucepot, heat oil over medium heat until hot. Add garlic and cook for 30 seconds or until golden, stirring constantly. Add as many collard leaves as will fit, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches as there is room.

Cover saucepot and cook greens, stirring occasionally, for 45 minutes or until very tender and most of the liquid has evaporated.