Our recipe updates the classic Southern side dish to emphasize the natural flavor of fresh, local produce. Collards are cooked until color is at its peak and greens retain some firmness. Minced garlic and red pepper flakes give a little kick, and an optional squeeze of lemon juice brightens flavors. Try serving sautéed collards with poultry or fish.
SERVES 4
TOTAL TIME: 10 MINUTES
It’s a winter evening at Perry Hill – we’re cooking rabbit and potatoes in mustard sauce with sautéed collards and staying warm by the fire.
Jillian and I have always worked with our hands. It might sound strange, but the biggest difference between farming and the art world is the natural surroundings. That connection to the elements was missing for us during our time at Virginia Museum of Fine Arts, but really the leap from museum to field started with our love of great food. We like to cook simply with the best ingredients we can get our hands on, so we started growing vegetables on family land in Buckingham. The idea for Perryhill Produce hit me while sowing tomato seed.
Check out the rest of the interview, along with some great pictures of the farm at Relay Living.
Dr. Dy preps the traditional holiday octopus.
Jillian spreads cream cheese frosting on a carrot cake. Delicious!
