Great Greens!

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Chard is often eaten creamed: Simply mix 1 tablespoon of flour with an equal amount of melted butter in a pan, add 2 cups of chopped leaves and 1/2 cup of milk to the butter—flour paste, and cook the sauce (stirring it constantly) until it thickens. This smooth-textured delight makes a tasty treat served over toast ... or just "as is".

Chard stalks are also a crispy treat when substituted for Chinese vegetables in stirfried dishes. [EDITOR'S NOTE: In MOTHER NO. 50, page 152, Mary Jo Wamser shared her splendid Swiss beet recipes for Chard Souffle, Green Rice, SunSeedy Chard, and Extraordinary Lasagna. This back issue is available for $3.00 -plus $1.00 shipping and handling per order—from THE MOTHER EARTH NEWS, P.O. Box 70, Hendersonville, North Carolina 28739.]

COLLARDS

In my estimation, no greens crop rivals collards (Brassica oleracea, variety acephala) for production, longevity, and just plain good eatin'. The cabbage relatives are prominent in many deep—South gardens, where their ability to withstand both heat and cold makes them almost a year round vegetable treat. Collards are large plants that grow straight up—and take a lot of "sideways" garden space as well—but they're a sheer joy to harvest. Just leave the central stalk alone, cut the side leaves off at their stems ... and come back next week to gather more greens.

Collards tend to improve in flavor after frost and can endure the cold weather surprisingly well. In fact—up here in Portland, Oregon—my collards patch survived last winter's snow, hail, and severe ice storms ... as well as the longest cold spell our area's had in over 30 years!

A traditional Southern way to serve this hardy green—after stewing the leaves until they're tender—is to top the sliced vegetables with pieces of onion and dabs of vinegar. (That combination may sound a bit harsh on the taste buds, but try it before you judge it!)

KALE

Kale (Brassica oleracea, variety acephala) is closely related to collards: If you have been eyeing the Latin labels in this article, you've noticed that the two plants are of the same genus and species ... but unlike the famous deep—South green, kale does not grow on a central stalk. This nonheading cabbage (the word acephala means "without a head") also has a somewhat milder flavor than collards.

Kale leaves—unlike the foliage of most greens—don't take on a bitter taste as they get large (although the fronds do get a bit chewy in the summertime), but the plant's most impressive talent is its amazing cold-weather durability. Kale can overwinter and be harvested till spring in most climates, and the hardy potherb's flavor improves after a few frosts!

When it's time to cook some harvested kale, you might want to make an old Irish casserole called Colcannon. Start preparing this hearty winter dish by boiling four medium cubed potatoes until they're tender, and then mashing them up with 2 tablespoons of butter and about 1/3 cup of milk. Meanwhile, simmer three cups of chopped and washed kale along with a half-dozen sliced green onions (or a few cut-up leeks) for about five minutes. Combine all these ingredients in a baking dish ... spice the casserole with salt, pepper, and parsley ... and then bake it for 15 minutes in a 400*F oven. Top each serving of Colcannon with a small "pond" of melted butter ... and start eating!

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