Hi Everybody, this is Linda, one of the Co-Organizers of Plant-Based Portland. There’s a crazy abundance of collard greens in my garden this year, and I would like to share some of these wonderful leafy greens with you!

Come over any time from 11:00am – 6:00pm this Saturday. Bring your own clippers, or you can use mine. It would be helpful if you could text me to let me know what time you’re planning to come,[masked].

If you can’t make it on Saturday, please send me a message, or text me, and we’ll arrange a time.

Please share your ideas and favorite links for collard greens.
Here’s a quick, easy, delicious recipe from Dr. Fuhrman that I really like:

Black-Eyed Collards

1 large onion, sliced
1 cup low-sodium or no-salt added vegetable broth
1/2 pound chopped, washed collard greens
1/4 cup raisins
1-1/2 cups cooked black-eyed peas (or 1 can no-salt-added black peas)
1/8 tsp. hot pepper flakes (or to taste)

Heat 2-3 tablespoons of the vegetable broth in a large skillet, add onion slices, and saute until tender. Add collards, remaining vegetable broth, and raisins, and bring to a boil. Reduce heat, cover, and cook for 5 minutes, or until collards are tender. Stir in the black-eyed peas and hot pepper flakes and heat through.