Archive for the 'Collards' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.

 

Easy Tough Greens

Monday, July 11th, 2016

Crooked Sky Farms

You can use kale, collard greens or any hearty greens that you have available. The greens are cooked quickly, until just barely wilted.

1 bunch tough greens, cleaned, tough stems removed and chopped

2-3 cloves garlic, minced

2 teaspoons olive oil

Lemon juice to taste

Salt

Heat oil in heavy skillet and add garlic, stir quickly, then
add kale. Cook, stirring often, for about two minutes until
kale is slightly wilted. Drizzle with fresh lemon juice and
a pinch of salt, stir to coat and serve hot.

Bruised Kale

Monday, July 11th, 2016

Philippe, Tucson CSA

1 bunch kale (or collard greens)

Juice of 1 lemon

Drizzle of olive oil

2-3 garlic cloves, minced

Salt and pepper, to taste

Remove the central ribs from the leaves. Stack the leaves and roll them into a bunch. Slice the bunch thinly. Place sliced greens in a bowl and add remaining ingredients. Massage with your fingers for a 2-3 minutes or until the greens are wilted or start to break up.

You can eat this salad as is, or fold it into a potato or root vegetable salad. Or you can use it as a base with added toasted walnuts or pecans, roasted chicken pieces, avocados, apples, peaches, pinto beans, or a mix of the above.

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

About Collard Greens

Monday, January 2nd, 2012

Collards for Wealth and Health. It’s customary in the U.S. South to eat collard greens (along with your black-eyed peas and cornbread) on the first day of the year. Doing so is said to bring financial prosperity, as the folded green leaves resemble money itself. If you missed out on that tradition on January 1st, at the very least you’ll get a good dose of vitamin C and soluble fiber, plus of slew of anticancer nutrients, when you’ll next eat them. That’s something to iron your collar for.

Actually, the name “collard” is short for “colewort,” which means “cabbage plant,” given that collard greens are a species of loose-leaf cabbage. Collards are large, dark, waxy greens that some folks find bitter. One of the oldest members of the cabbage family, collards were eaten by the ancient Greeks (along with their close relative, kale) and also by the Romans, who may have introduced them to the British Isles. Today, collards are eaten all over the world, particularly in Brazil, Portugal, parts of Africa, Eastern Europe, and the Kashmir region of India and Pakistan.

You can cook collard greens the traditional Southern way by boiling them or simmering them slowly with a ham hock or salt pork. If you do so, be sure to save the liquid in the pan for dipping. It’s known as “potlikker” or “pot liquor,” a highly nutritious broth said to cure you of anything that ails you. You can also chop up these greens and add them to stir fry, or simply sauté them with onions or garlic. I’ve even blended them up in a smoothie! If you don’t care for tough stems, you’ll want to remove them before cooking or blending. No matter how you cook them, collard greens bring good health. If you somehow can’t eat them, at the very least you can stick a large leaf on your forehead. Supposedly, that will cure a headache.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Collards and Quinoa

Tuesday, March 6th, 2007

Laurel Lacher, TCSA

1 cup dry quinoa
2 cups water
1 bunch collard greens, stems removed and coarsly chopped
1 boullion cube (veggie or chicken)

Put quinoa, water, and boullion cubein a 2-quart pot and bring to a boil.
Add collards, stir, and reduce heat to simmer.
Continue cooking 10-15 minutes until quinoa is done and all of water is absorbed.

Quick Collard Greens With Merguez Sausage And Couscous

Saturday, February 24th, 2007

Adapted from Bon Appetit, February 2006

A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish.

1 pound collard greens, stemmed
1 pound merguez sausage links (or similar, spicy sausage links)
1/4 cup water
1 tablespoon olive oil
1/2 cup chopped onion
1 pinch dried crushed red pepper
1 garlic clove, minced
1 pinch ground cumin
1 pinch ground cinnamon
1/4 cup dried currants
chopped fresh cilantro
1 tablespoon unsalted butter
5 ounces plain couscous, cooked according to package directions

Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.

Place sausages and 1/4 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.

Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.

Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages.

Kickin’ Collard Greens

Saturday, February 24th, 2007

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


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