Sweet & Tangy Sauteed Collard Greens

Spring in central Florida starts a time with plenty of local fresh green vegetables. While many northern areas have still had snow in April, I have enjoyed an abundant green time. Not only do the local growers at Tasty Tuesday still sell tables of great lettuce, cabbage, fresh sweet peas, broccoli, and more, but my friend next door has been sharing her bounty from her garden.  One day it was a big bag of fresh collard greens, another was arugula, and her last visit brought radishes.  In return, I shared with her purple young spring onions or small sweet peppers for her salad.


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