Collard Greens-

2 handfuls of chopped greens

Remember when we made the recipe, we harvested mostly collard greens but we also added some kale and broccoli and cauliflower leaves.

A splash of olive oil

Big pinch of salt

Big pinch of pepper

375-degree oven

30 minutes (less if you don't want them too crunchy)

Cilantro Salsa -

Put all ingredients in a blender or food processor, enjoy with tortilla chips or add to other recipes.

Half bunch of cilantro, cut up

Half small white onion

Half jalapeno no seeds, unless you want it spicy

Half avocado

Juice of half lime

One splash of vinegar

2 big pinches of salt