Source: Dunwoody School Daze
This March, Chesnut Charter Elementary School’s 4th and 5th grade Ecology Club members harvested collard greens, clearing all the decaying plant parts to the compost pile. The students divided their harvest into bags to which they attached a hand-written “coconut collard greens” recipe for delivery to their teachers.
Pictured: School Counselor Betty Sule looks on as Chesnut students Sofia Renals and Madison Hummel cook up a small batch of Coconut Collards. Student Jordan Wade awaits his turn to taste. Recipe below.
Coconut Greens
- One bunch greens (like collards, kale, swiss chard, cabbage, bok choi)
- One tablespoon coconut oil
- Salt
Chop greens into 2″ squares. Heat coconut oil in skillet on medium heat. Toss greens in skillet for 5 to 10 minutes. Salt to taste and enjoy!
