Yesterday I was outside letting the dogs pull me around the yard and each time I passed the garden I seen those young and tender collards looking back at me.
Another pass and I seen those new baby onions staring at me from the mud.
As I ran into the house up the steps I seen the fresh green mint peeking out from under the pine straw.
I washed my hands after putting the dogs back inside the fenced in backyard,and I was thinking about lunch. I got my a small cooking pot and when shopping, In the Yard.
Collards with lemon
First stop was the green onions, I picked from the biggest and longest green stems.
Next was the baby collard greens I gathered up just enough for one from the plants, gathering the outside bigger leaves only.
On the way into the house I picked a handful of mint and covered it back up.
I washed those onions and removed the roots, rinsed off the collard greens and I gave the mint a quick rinse, next I chopped all of them and put each in its own vessel.
I put a couple spoonfuls of extra virgin olive oil in a skillet and got it hot, I dropped the onions in and the zest of one half lemon and let it cook for a minute.
I tossed in those collard greens, squeezed one half lemon into the skillet on top of the collards and gave the top of those a drizzle of agave nectar, I put a lid over the skillet to let the steam build.
After a couple minutes they were wilted and I added a sprinkle of salt and the chopped mint and gave it all a good stir, cover them it back up for one more minute.
I plated that up and that was my lunch. Collards with Lemon.
Its nice to go out in the yard pick food ,come back inside and make lunch.
How do you do lunch?
By Andria Perry
Photo By Pixabay