Holy moly! I had no idea collard leaves were so big!
Had a rare hankering for Glico curry, so I used all the chopped collards with the broccoli and some mushrooms. Happened to have two packages of firm tofu in the freezer. Let them partially thaw, then pressed them with a cast iron pan full of heavy containers on a sloped cutting board. 
Cubed the tofu and added it near the end with some broccoli. I think the collards cooked for about 45 minutes. They were just right, soft but still a bit of a bite. Served it on rice. Plenty of left-overs. Should do me until my next craving, about 10 years from now.
Made a honey-mustard wilted coleslaw with the cabbage, broccoli stems and tarragon, along with a few lonely carrots from the fridge and some chives I rescued from the garden of a house that was about to be demolished. It made a huge amount and it was a big hit with one friend who had 5 helpings of it. Even still, I think I’ll be eating it all week, probably longer. Shred the cabbage, broccoli stems, and a few carrots. Add some chopped chives and fresh tarragon. In a pot heat up about 1/4 cup honey, 1/4 cup red wine vinegar, 1/4 cup Dijon mustard. Add about 3/4 cup oil. Pour over the veg to wilt it. Add salt. Note to self: a whole head of cabbage makes TOO MUCH coleslaw!
What a lovely yellow zucchini. Normally, when zucchinis are coming out the ying-yang, I like to stuff and bake them, but since there was only one, I cut it into chunks and tossed with some baby zucchini from my own garden, a hunk of feta cheese, a splash of olive oil, salt, pepper, and a handful of panko crumbs. It looked a little paltry, so I also threw in some celery to fill it out. Baked at 350 for about 40 minutes. Just a good, simple side dish that looks good, tastes good, yet won’t compete with the main event.
Made yet more kale chips. Here are some before and after pictures to show how much the kale shrinks. Actually, the pan was too crowded, and some of the kale was not quite crispy when the rest was done. Best to not let it overlap at all.
As for the lambs quarters and snap peas, I can’t imagine they could be any tastier than simply sautéed in a wee bit of olive oil with sea salt and garlic. Maybe tomorrow, with a nice big salad and ginger jam jar dressing: take a nearly empty jar of ginger jam (something I’ve always got on the go), add rice vinegar, olive oil, salt, pepper. Shake to free all the bits stuck to the side of the jar. Makes a very yummy salad dressing.
box27 