collards and cranberries

Today was a morning away, at Isabella Freedman Jewish Retreat Center at the foothills of the snow-covered Berkshire Mountains.  Breakfast was hearty and satisfying:  creamy polenta spiced with za’atar (a mix of thymes and oregano)  with hearty collard greens cooked with onions, seasoned with apple cider vinegar and garnished with dried cranberries. As for the recipe, the chef would not divulge it, so anything I’d publish would be pure speculation.

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Collard greens are brassicas that are rich in Vitamins K (one serving offers 594% of the recommended daily serving), A and C. They also contain considerable amounts of B vitamins, calcium, beta-carotene and protein. Not bad for such a humble leafy green.

©Nancy Wolfson-Moche 2014