AFTER THE HEAT of the summer, Louisiana gardeners and farmers alike look forward to their crop of hearty greens. Collards, kale, mustard greens, spinach, and Swiss chard all grow well in the Bayou State, and whether you cook them up with smoked pork or simply throw a handful into your morning smoothie, you’re bound to get a heaping helping of flavor and nutrition. Overall, greens are typically high in vitamins A, C, and K, and cooked collards are a great source of omega-3 and -6 essential fatty acids.
Tasty as they are, greens have a reputation for being tough and bitter. In these recipes, you’ll see us cook up a mess of
