The limp, dark green leaves are tossed with caramelized onions, chopped roasted garlic, sea salt and freshly ground pepper and served as a savoury side dish. These wide, flat, blue-green leaves sit right next to crinkly kale in the produce section, yet no marketing firm or Dr. Oz has tapped them as the next dark green superstar. Tired of kale? One local cheerleader is Alex Rad, chef/owner of Smoque ’N Bones BBQ ’n Bourbon Bar on Queen West, who just may serve the city’s most scrumptious collard greens. Try its milder cousin, collard greens.

Source: thestar July 06, 2016 12:00 UTC