The variety of collards in our garden this year has a bluish-green tint. They cook and freeze very well.
I first ate greens in the mid-1980s when I lived in Washington, DC. They were regularly available as a side dish in the cafeterias at work and, besides, I lived with a southerner. Ken introduced me to greens (collards, mustard, turnip) and other southern dishes (NC barbecue, black-eyed peas, Brunswick stew, grits) in those first years. Now I can't imagine living without all of those things. Ken makes pork barbecue often, and we eat grits when we can get them (in fact, Italian polenta is very similar, if not exactly the same). Black-eyed peas are readily available here in France as they're a favorite Portuguese bean. We've even made a version of Brunswick stew a time or two. And, of course, we grow greens in our vegetable garden. Over the years we've grown good crops of collards (very hardy), mustard greens (more fragile), and, more recently, kale. Good eats, y'all!