I don’t remember how I acquired this, but it’s a recipe from vegan blogger Becky Striepe of Glue & Glitter. Her recipe is for a small serving. Increase to suit the size of your crowd.
I can’t be the only one glad to see collards arriving in our boxes. They have truly become a favorite green in my house. No idea where this recipe came from originally. Stem, chop and wash those collards, then steam them in a saucepan, in your microwave or with my new favorite appliance, an electric pressure cooker. Then you’re all set for the rest of this dish. (did I mention that these new electric pressure cookers double as rice cookers as well? love, love, love)
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
Adapted from a recipe in “Smoke & Pickles” by Edward Lee.
Serve with “Imperfect Rice.”
The rice recipe makes enough for 4 large rice bowls or 6 appetizer-sized ones
The goal when cooking rice this way is to achieve a thin layer of toasted crust in the bottom of the pot. The crispy layer in contrast with the fluffy layer of rice on top is a sumptuous combination. I use a 10-inch cast-iron skillet. You could seek out a stone rice crock like the ones they use in Korean restaurants, but the cast-iron pan works just fine. Make your favorite toppings while the rice is cooking. When the toppings are ready, divide the warm rice, crunchy bits and all, among rice bowls and serve.
If you try this recipe, it will make a small dent in a big bunch of collards. It’s from Becky Striepe of Glue and Glitter (https://www.glueandglitter.com/). And of course, you can always increase the quantities.
But …. if you want to eat them up right now, try this luscious salad from Bon Appetit magazine.
So a little more complicated, a recipe from the New York Times. Delicious and worth pulling together. I’m finding lots of dried shiitakes these days at local farmers markets – a great way for the farmer to add value to shiitakes he/she might not have been able to sell fresh.
If you prefer, use instant dashi for the whole kombu/bonita flake thing. All available at Sevananda or wherever you buy such things.
We forget that greens make a great taco filling. Try this recipe from Michelle McKenzie and her book “Dandelion and Quince.” I don’t know what variety of small pepper was in our box this week, but it would be delicious in this recipe.
At our house, collards seldom show up undisguised. I make a fabulous collard tabouli and my husband has no idea he’s eating collards. He’s also not a fan of basil pestos, but this collard pesto from Southern Living is a delicious substitute.
In case you need a few ideas for using it up, the magazine suggested stirring some into hot mashed potatoes, into egg salad or just into mayonnaise and then using that as a sandwich spread. Perfect for a ham sandwich, I think.
This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.