Our family has a motto " Butter makes everything better." Well, it does and always has. As it turns out butter goes well with a variety of vegetables, especially the collard greens that I've been harvesting. I ate collards for the first time when I was visiting my friend Amy in Charleston, S.C. They were sauteed in bacon and butter. Oh my goodness. This morning, in an attempt to be a little bit more health conscious, I sauteed them in olive oil with scallions and served them with scrambled eggs and a handful of cherry tomatoes, the first of the season. What a great way to start the day!
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