I broke new culinary ground today, I fixed collard greens for dinner. I first browned some garlic in a bit of olive oil to flavor the it then wilted the greens in the oil. Added a little salt then off to the plate they went! They didn't wilt near as much as I expected so we had about 3 times as much as we could eat. They tasted good, but were older leaves so a bit tough and we could only keep eating them for so long.
For the main dish I quickly cooked some somen noodles while broiling chicken-cheddar-poblano sausages that I picked up at HEB. I sliced them up and put them on the noodles with the browned garlic. We had no problem finishing that. I usually find the chicken sausage from HEB to be way too dry (their butcher agrees) but the addition of cheddar and carefully not overcooking left them quite tasty indeed.
