Collards & Kale

Mrs. Peatman, who attends Grace Heritage on Annalue Dr., brought me some baby kale a few weeks ago and some collards last week. From her garden.

So, I sautéed them with a little garlic, a pinch of salt and sugar, a dash of red wine vinegar and some hot sauce. The result was so satisfying.

So good. I had it for dinner last night and lunch today. Thanks Mrs. Peatman!

On another note, I cannot believe how long these greens have kept in nothing but a grocery bag in the frig.