The variety of greens

Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow. I love greens: collard greens, turnip greens, mustard greens – and now the ubiquitous kale for kale salads. When my mother felt a little run down, she some Lexington County tender greens would perk her right up. This kale salad business is new to me and massaging the kale is tedious; I don’t mind cutting the stems out of collards and rolling them up and cutting them again for cooking, but that massage business is hard on your hands. In the health food stores I see dandelion greens for sale, and tried some not too long ago. Even with artichoke pickle and pepper vinegar they were almost inedible. If you wanted to pick them out of your lawn, it would take forever to get enough to cook. And eating them on New Years wouldn’t bring you money.