We’re not trying to cut into our own business here—there’s still only one place in Charlotte to look for regular, reliable food scrap pickups—but composting doesn’t require a PhD. Or an apprenticeship. Or technical skills. Or even a house or a yard, for that matter.

Meet your new favorite way to eat collards. These cook down into something tender, silky, and full of flavor. I like to make it a full meal with a simple seared protein on top—salmon or chicken are both great—but it’s just as good as a side.

The humble radish might scare off a few—but not us. Around here, it’s a dip-scooper, a garlic-roasting MVP, and the crunch your salad didn’t know it needed. And don’t toss those greens—they’re pesto gold. Spoon it over pasta, tuck it into tacos, or swipe it across your morning eggs.