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.
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Yes, collards can appear on your Thanksgiving table. This is a recipe from Southern Living.
Clean, de-stem, and cut collard greens into wide strips. In a large, heavy pot, add sorghum and vinegar and bring to a low boil. Add fatback (or bacon) and onion and cook, stirring, for 2 to 3 minutes. Add greens, chicken stock, and cayenne pepper. Season to taste with salt and pepper. Toss thoroughly and Read More…
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.