First, though, I made the collard greens and rutabaga. Collards are possibly the toughest, hardiest green. They need long, slow cooking. Remove the central rib with a paring knife,
Stack and roll up all the leaves, and slice about half an inch thick. Then wash them well. I threw these in a pot with some water and a small amount of baked ham I had in the freezer. Covered, they took at least 45 minutes to get tender. Towards the end, remove the lid so the excess water can boil off.
Here is the rutabaga. The skin is thick and wax- coated. It needs to be peeled with a knife rather than a flimsy vegetable peeler.
The rutabaga simply gets diced and cooked in salted water, then mashed with a large pat of butter. It's mild and quite tasty. Takes longer to cook than potato, and never really achieves that silken texture (unless you want to get out a blender or Cuisinart). Nevertheless, I like them a lot.