1 tbs olive oil
1 bunch of collard greens, rinsed, dried, and stems removed
zest from one lemon
juice from one lemon
Place the olive oil into a large skillet and heat. Add the greens and the lemon zest, stir, and cover. Cook for about 5 minutes, stirring occasionally. Add the lemon juice and cook for another couple of minutes.
One might think that this combination of tacos and collard greens is an odd combination. Yes, it kind of was a bit strange, but we had some farm share collards that I didn't want to go to waste, and it seemed appropriate to add some greenery to this meal! The greens were very lemony, and quite tasty!
Tonight I did yet another take on my bean tacos. I added one 15 oz can of black beans, and a 15 oz can of kidney beans. I also bought some mild green chiles to serve with the tacos, along with the usually condiments of shredded cheese, guacamole, cilantro, salsa, and sour cream. The tacos were yummy, as always, and J even had a couple bites of one.