I broke out one of the last two bags of frozen collards from last year’s garden.  I sauteed a chopped onion and a few cloves of sliced garlic, and added the (defrosted) greens.  I simmered the lot in some chicken stock, and seasoned with salt and pepper.  We ate it with pan-fried sea scallops, acquired from a friend whose husband is a commercial scalloper.

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