I had some sourdough that was drying out so I ground that up in the food processor to make the breadcrumbs.

Re: freezing and thawing, both the beef and lamb come through it just fine. The beef came to us already frozen in its packages, but we had to freeze the lamb here. The trick is to freeze it as quickly as possible, so I spread the packages out in a single layer directly on the shelves of our freezer (each shelf has cooling coils running through it). Everything was frozen solid overnight.

You can begin to pick outer leaves when the plants are about 15 inches high. At first, pick only one leaf per plant. In a few weeks the plants will be strong enough to withstand heavy picking, up to one-half to two-thirds of the leaves at a time. Let them grow back for a week or so before you pick again. Leave one to three plants per person to over-winter. As a plant gets larger, begin to pick the medium-sized leaves near the center, leaving the outer leaves to feed the plant and the inner ones to grow a bit longer. You can pick until the plants go to seed, usually in February or March.

Of course, her timing is for the SF Bay Area, adjust accordingly. She also suggests trying it steamed until just tender.

And, since you’ve got young leaves, play w/ them. They won’t be as tough so experiment.

Go w/ your instincts & try that saute!

3 T olive oil
1 med onion, minced (about 1 C)
5 medium garlic cloves, minced or pressed (about 5 t)
1/8 t red pepper flakes
2 lb collard greens or kale (about 24 loosely packed cups)
1 C chick broth (obviously substitute veg broth)
1 C water
salt
2-3 t juice from l lemon
black pepper

Heat 2 T oil in Dutch oven over medium heat until shimmering. Cook onion, stirring, until softened & beginning to brown, 4-5 min. Add garlic & pepper flakes; cook until fragrant, about 1 minute. Add 1/2 the greens (this is when I add the stems) & stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water & 1/4 t salot; quickly cover & reduce heat until low. Cook, stirring occasionally, until tender, 25 to 35 min for kale & 35-45 for collards.

Remove lid & increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated (bottom of pot will be almost dry and greens begin to sizzle), 8-12 minutes. Remove from heat; stir in 2 t lemon juice & remaining oil. Season salt/pepper & lemon juice to taste.

VARIATION: BRAISED GREENS W/ COCONUT & CURRY

substitute 2 t grated fresh ginger & 1t curry powder for red pepper flakes & 1 (14oz) can cocunut milk for water. Substitute 1 T lime juice for lemon & sprinkle w/ 1/3 C toasted cashews before serving.