The old collard plant that I did not pull out has new leaves. I will pull ten of them tonight, roll them like a good Cuban cigar and julienne them to the texture of Easter grass. I will then chop and add a Granny Smith apple, grate a carrot,dump a handful of craisins and anoint it all with rice wine vinegar and roasted sesame oil.It will make a salad that everyone loves and everyone is SHOCKED when I tell them the ingredients. I call it the Governor's Collard Salad because the night I discovered it I was supposed to be dining with the Governor of Ga and instead was stomping down Peachtree Street looking for chicken soup for a sick spouse.
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