Picking and cooking greens

And cooking them. I picked about a bushel of greens yesterday. Half mustard greens — they're all harvested now. And half collard greens. I have a lot of collards left growing in the garden.

France-grown collards (above) and mustard greens (below)

The collard harvesting was a thinning. I pulled the plants up by the roots. Then I cut the leaves off the stems and washed them (the leaves) out in the yard in a big plastic storage bin, using the garden hose. I did the same with the mustard greens. Of those, there were only six plants. Big bushy plants though.

About a peck each of collards (above) and mustard greens (below)

I think I have at least a quart of each kind of greens, cooked. That will make several meals, depending on whether they are intended as the main course or as a side dish.

Cooked collards on the right, mustard greens on the left

I guess it's weird that I get excited about greens, but I do. You might be tired of reading about them. I don't get tired of eating them, however.

A reflection of the kitchen cabinets in a stainless steel pot lid

Again, I cooked them in water and white wine, with salt, pepper, and some duck fat as seasonings. We had some for lunch with polenta and grilled pork chops.

A single mustard plant, grown for the greens