Queen of Collards

I feel like I've Discovered Greens this fall.  We've been eating out of our garden for eight years now, but I don't think I've ever fully appreciated the potential for cooked greens.  They are so scrumptious and satisfying.  And so wonderfully cold-hardy.  When nothing else is left, there's always kale.

We are having an elongated autumn this year - it has been lovely. (And unusual.) (I've realized that I wish it was like this every year.)  There hasn't been a hard freeze yet, so the cruciferous vegetables are still going strong: collards, three kinds of kale, red and green cabbages, broccoli, and parsley too.  We would have probably had celery too, if I hadn't harvested it all in preparation for a cold snap.

I feel like I just can't get enough of kale and collards. How have I not flipped for them before?

Here's my favorite dish thus far.

Sauteed Greens and Squash

1 large onion, sliced
A couple of dollops of fat (goose, chicken, lard, tallow, etc.)
4-6 garlic cloves, minced
Half of a cooked, dry squash
A giant basket (or stack) of kale or collards
1 cup stock or dry, white wine
Salt & pepper to taste

:: Slice the onion and start sauteing in the fat of your choice in a cast-iron dutch oven
:: Don't bother de-stemming your greens - just chop and add the stem part first
:: Roll the greens cigar-fashion and cut into swaths, then chop the sections into smaller pieces
:: Add greens, mixing to stir with the onion
:: Add the stock or wine, then cover to allow the greens to steam
:: Meanwhile, chop the cooked squash and add it to the pot
:: Lastly, smash and mince the garlic and add it to the pot
:: Stir periodically and let simmer for 10-15 minutes

It is also very good with a grating of nutmeg added in.