This is not something you can find at a grocery store, but if you grow collard greens in your garden then you can find these around spring time when the sun starts to come out and the weather starts to warm up. The plant starts to try to pop out some seeds so it can recreate, but if you cut these attempts short and cut these flower heads off then you will get yourself a great meal. This is a incredibly easy dish to make and has incredibly vibrant colors and a great taste that is similar to broccoli.
1/2 lb collard flowers
2 tbl olive oil
3 garlic cloves
1 tsp red pepper flakes
1 tbl salt
salt and pepper to taste
First step is to blanch the the collard flowers. Start a pot of boiling water and get a bowl of water with ice and the tbl of salt ready.
When the water starts to boil add the collard flowers for about 45 seconds.
Remove the collard flowers and quickly add them to the ice water.
After a few minutes drain the collards and dry them off.
Preheat a pan to medium. While the pan is still cold add the oil and the garlic. When the garlic is browned on all sides remove the garlic.
Add the red chili flakes and let them simmer for about 1 minute.
Add the collards and stir continuously until they are hot.