Southern collards

Butterbeans to blackberries: Recipes from the Southern Garden just came in from the library, and I'm delving into the mysteries of greens. I've got so much that I'm eager to find new recipes and tricks. Southern cooks would seem to be a logical resource.

I just tried greens with dumplings, which turned out pretty good for my first ever attempt at dumplings. Let's see what Federico thinks.

Greens get more bitter as they mature (gosh, is that what is happening to me? Smile). If my collards make it through the frost I'll keep that in mind. Using the crock pot solves that challenge nicely.