This past Saturday I got the chance to go out to our garage and cut a few collard leaves off the plants from my hydroponic system. I have to say, it is quite a joy to go to your own garden and pull them fresh off the plant only to serve them up minutes later.
I won’t focus much on the hydroponic growing system as I will blog in more detail on this later. However, I do want to share some photos and the recipe from this weekend! If you recall from my wife’s post on Real Cooking, we may or may not have exact measurements because sometimes we “wing-it”, but I will try to give you a good place to start. Besides, the way we season, may not be the way you season!
First things first. Get about a colander full of collards. You don't need large leaves for this as our plants are fairly young.
Rinse off the collards really well and toss them onto a cut board.
Cut the collard leaves into strips. We did this, so that it would be easier for them to cook down.
Cut up the onion into strips. Now, you'll want to heat up some oil in a large pan. We use Avocado oil but you can use whatever works for you. Once the pan is hot, add the onions and collards to the pan adding salt and pepper as desired. Cook until the collards are tender.
Beat your eggs in a bowl while your collards and onions cook. Once they are as tender as you like, add the eggs to your pan. (Note: We use cast iron pans, so make sure that you have enough oil in the pan to avoid the eggs sticking. If your skillet is seasoned well, you should not have this problem.)
Scramble your eggs how you typically would and serve them up hot. That's it! Add some hot sauce or sriracha if you like and you're all done.
Ingredients
Directions
First things first. Get about a colander full of collards. You don't need large leaves for this as our plants are fairly young.
Rinse off the collards really well and toss them onto a cut board.
Cut the collard leaves into strips. We did this, so that it would be easier for them to cook down.
Cut up the onion into strips. Now, you'll want to heat up some oil in a large pan. We use Avocado oil but you can use whatever works for you. Once the pan is hot, add the onions and collards to the pan adding salt and pepper as desired. Cook until the collards are tender.
Beat your eggs in a bowl while your collards and onions cook. Once they are as tender as you like, add the eggs to your pan. (Note: We use cast iron pans, so make sure that you have enough oil in the pan to avoid the eggs sticking. If your skillet is seasoned well, you should not have this problem.)
Scramble your eggs how you typically would and serve them up hot. That's it! Add some hot sauce or sriracha if you like and you're all done.
I hope you enjoy it. And if you try it, let us know what you think!
Antoine