Recipe List:
Bacon and Brown Sugar-Braised Collard Greens (gf)
Brazilian Collards (gf, vegetarian)
Collards with Benne Salad and Chili Vinegar (gf)
Greens and Cheese Vegetable Lasagna (vegetarian)
Greens in Peanut Sauce (gf, vegan)
Instant Pot Jammy Collard Greens (gf, vegetarian)
Lemony Lentil Soup with Collards (gf, vegan)
Sweet Potato Collard Greens Burritos (vegetarian)
Zach’s Collards (gf)
Brazilian Collards
Submitted by apprentice Cheryl Kastanowski
Ingredients:
2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper
Directions:
1. Remove and discard stems from collard greens and cut leaves into strips.
2. Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
3. Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
4. Add kosher salt and pepper to taste.
Return to Top
+++
Collards with Benne Salad and Chili Vinegar
From Edible Piedmont, recipe by Fred Thompson
Ingredients:
2 bunches collard greens, stemmed, cut in thin strips
1/4 cup canola oil
1 medium onion, finely chopped
4 cloves garlic, thinly sliced
3/4 cup chicken stock
1/3 cup toasted sesame seeds
6 tablespoons chili vinegar
Kosher salt and freshly ground black pepper, to taste
Directions:
Bring a stockpot of water to a boil. Fill a large bowl with ice. Add collard greens to the boiling water and cook for 6-8 minutes. Drain and immediately place in ice. Let sit for 4 minutes.
Squeeze all the water out of the collard greens, pressing with paper towels.
In a heavy saucepan, heat oil over medium heat. Add onion and garlic, cook until browned. Add collard greens and cook for 5 minutes. Stir in the chicken stock and sesame seeds. Cook for 4 minutes, stirring constantly.
Remove from heat, add vinegar and salt and pepper.
Serves 6-8.
Return to Top
+++
Zach’s Collards
Submitted by Zach Davis
Note from Zach: I like to keep collards simple. They are one of my favorite vegetables. Here’s how I always cook them.
Ingredients:
1 bunch of collards, destemmed* and torn into bite- sized pieces
1 yellow onion, chopped
2 or 3 cloves of garlic, minced
2 Tbsp bacon grease, butter, or oil
1-12 oz bottle of beer or 2 cups chicken or vegetable broth
4 slices of bacon or hog jowl, chopped (optional)
Salt and pepper
Directions:
Put the cooking oil/grease in a large pot over medium heat. When oil is hot, add onions and cook 5 min. Add garlic and stir for a minute more. Add the beer or broth and heat for a few minutes. When broth is hot, but not boiling, add collards, stirring to ensure that cooking liquid touches all the greens. Add bacon or hog jowl if desired, as well as salt and pepper. Cook at a low simmer for at least 45minutes. The longer the better in my opinion.
*Destemming greens is a contentious matter in my family. I insist on adding them chopped fine to the pot with the onions. My mother finds this revolting. I like the texture and can’t stand to throw away the stems. She discards them. Give them a try yourself before you throw them out.
Return to Top
+++
Greens in Peanut Sauce
From Simply in Season
“Works well as a side, with curry meals or over polenta. Use curry powder or italian spices in exchange for the spices given, if desired.”
Ingredients:
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium tomato, diced (optional)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt or to taste
1/8 tsp ground cloves
1 pound kale or collard greens, chopped
1/2 cup water
2-3 tablespoons chunky peanut butter
1-2 tsp hot water
Directions:
Sauté onion and garlic in large soup pot with 1 Tbs oil. Add tomato and simmer 2-4 minutes. Add coriander, cumin, salt, and cloves. Cook, and stir 2 minutes. Add collard greens and water, and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices. Combine peanut butter and hot water separately, then add to greens at end of cooking.
Return to Top
+++
Sweet Potato Collard Green Burritos
Serves: serves 4
Ingredients:
1 medium sweet potato, cubed
1 teaspoon extra-virgin olive oil
½ teaspoon chili powder
2 cups cooked brown rice, lightly salted
1½ cups cooked black beans, drained, rinsed, lightly salted
6 to 8 large collard green leaves
Sea salt & freshly ground black pepper
corn salsa:
kernels from 2 ears of corn (about 1½ cups)
2 small tomatoes, diced
⅓ cup red onion, diced
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
sea salt
chipotle yogurt: (vegan version: use the sauce from this recipe)
½ cup plain Greek yogurt
2 teaspoons chipotle paste or 1 canned chipotle pepper, blended
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
sea salt
onions & peppers:
1 teaspoon extra-virgin olive oil
½ medium yellow onion, sliced
1 green bell pepper, sliced into strips
1 teaspoon oregano
½ tablespoon lime juice
1 clove garlic, minced
sea salt & freshly ground black pepper
Directions:
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa:
In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
Make the onions & peppers:
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos:
Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.
*Notes: you can add more chipotle depending on the level of spice that you like.
Return to Top
+++
Bacon and Brown Sugar-Braised Collard Greens
Submitted by CSA Friend Kristin Ingwell Goode.
Ingredients:
2 bacon slices
1 cup chopped onion
1 garlic clove, minced
2 cups water
1 tbsp. brown sugar
2 tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground red pepper
1 16 oz. package pre-washed torn collard greens (or fresh!)
Directions:
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
Return to Top
+++
Instant Pot Jammy Collard Greens
Submitted by CSA Friend Kristin Ingwell Goode.
Ingredients:
4 tbsp. unsalted butter
6 garlic cloves thinly sliced
1/2 cup red wine vinegar
1/4 cup water
2 tsp. Creole seasoning
1/2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1 tsp. crushed red pepper flakes
10 cups torn collard green leaves, approximately 2 (10 oz.) bags prepared collards
Directions:
Set the Instant Pot to the sauté setting (normal/medium heat). When the display reads “hot” add the butter. Once melted, add the sliced garlic, vinegar, water, sugar, Creole seasoning, salt, black pepper and red pepper flakes. Sauté, stirring occasionally, until liquid slightly reduces, about 10 minutes. Cancel the sauté function so the pot will stop heating. Add the collard greens to the Instant Pot, using tongs to toss and coat in the liquid. Press manual, set to sealing, and press the – or + to set to 25 minutes. When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam. Remove the lid, there should only be enough liquid to coat the greens when done cooking. If extra liquid remains once pressure has been released turn on the sauté function and continue to cook a few minutes, stirring often, until most of the liquid has been evaporated. (This took me about 3-5 minutes).
Greens and Cheese Vegetable Lasagna
Bon Appetit has made the holy grail of recipes. I ALWAYS trust a BA recipe. This is one of the most reliable cooking resources on the internet. I would highly recommend watching some of their vlogs on youtube as well. They have wonderful staff who are incredibly passionate about cooking. It’s hard to mess up one of their recipes… Good Luck!
Recipe link: https://www.bonappetit.com/recipe/greens-cheese-lasagna
Ingredients:
Béchamel
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed
2½ cups grated Parmesan
Kosher salt, freshly ground pepper
Lasagna and Assembly
12 ounces lasagna noodles
Kosher salt
¼ cup olive oil, plus more for pans
4 garlic cloves, thinly sliced
2 bunches collard greens, thick stems removed, coarsely chopped
2 bunches Tuscan kale, thick stems removed, coarsely chopped
Freshly ground black pepper
2 pounds ricotta
2 large eggs
1 tablespoon fresh thyme leaves
1 teaspoon finely grated lemon zest
8 ounces fresh mozzarella, torn into bite-size pieces
Instructions:
Béchamel
Heat butter in a medium saucepan over medium until foaming. Whisk in flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 6–8 minutes. Remove from heat and add Parmesan, whisking until cheese is melted and sauce is smooth; season béchamel with salt and pepper.
Lasagna and Assembly
Preheat the oven to 350°. Cook lasagna noodles in a large pot of boiling salted water, stirring occasionally, 2 minutes less than package directions; you want them to be very al dente so they won’t become mushy when baked. Drain noodles and transfer to a lightly oiled baking sheet; turn noodles to coat (this will prevent them from sticking to one another and make them easier to handle).
Meanwhile, heat ¼ cup oil in a large skillet over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of greens and cook, tossing and adding more greens as they wilt, until all greens are tender, about 5 minutes; season with salt and pepper.
Combine ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
Lightly oil a 13×9″ pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread one-third of ricotta mixture evenly over noodles, then top evenly with one-third of cooked greens. Spoon one-quarter of béchamel over greens, spreading evenly to cover. Add another layer of noodles. Repeat layers 2 more times, starting with noodles and ending with béchamel. Top with a final layer of noodles, then spread with remaining béchamel. Scatter mozzarella over top.
Bake lasagna until bubbling and beginning to brown on top, 45–50 minutes. Let cool at least 20 minutes before serving.
Return to Top
+++
Lemony Lentil Soup with Collards
Warm up your insides with this delicious soup! http://www.eatingwell.com/recipe/269788/lemony-lentil-soup-with-collards/
Ingredients:
1 cup dried brown lentils
8 cups water, divided
¼ cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
¼ teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard greens
¾ cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
1 Juice of 1 lemon, plus wedges for serving
Instructions:
Pick through lentils, discarding any stones. Rinse.
Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
Serve with lemon wedges, if desired.
UK-CSA 