I had a little harvest a few days ago because my Georgia Collard was getting too big and was blocking the light to its neighbors. I cooked them up in a pan with some crushed garlic and butter – it was delicious.
Today I checked and my Grand Rapids lettuce was in the same situation – blocking light to the Simpson’s Curled and threatening to overtake the basil. So I harvested about half of the leaves on the lettuce plant (the oldest ones) and a few leaves from one spinach plant along with another leaf from the Georgia Collard. (This leaf, a few days ago, was the size of a 3×5 card. Today it was the size of half a sheet of paper.)
Altogether the leaves filled up a medium-sized mixing bowl. Everything but the collard got torn up into salad sized pieces and made two large salads. My wife took one to work for lunch and I ate the other right then. I also steamed the collard leaf and ate that. It was rather strong flavored, so I’m thinking I probably undercooked it slightly. Generally I like my vegetables fresh or only slightly cooked, but I think with the collard a little more cooking time might be best.
Unfortunately I didn’t take any pictures because I was just having too much fun.
Fresh greens are nice. Fresh greens which were picked minutes before eating are just a completely different food.