Quick Collard Greens

Collard greens, like Kale, tend to go unsung in the height of an Alaskan summer, but as the daylight wanes and there are fewer and fewer leafy greens coming out of the ground, hearty greens like these get to have their moment to shine. We like to eat our collard greens best after a quick sauté with something acidic—maybe lemon, as in this recipe, or maybe apple cider vinegar—and something fatty, like olive or butter. Add a little salt for pizazz, and you have a basic flavor base that can be modified in a myriad of ways and pair with just about any protein.

Collard greens may be a traditional food of the South, but serve them up with a little moose roast or a fillet of coho, and they’ll be looking pretty darn Alaskan!


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