I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
Ingredients:
1 slice bacon, cut into 1/4-inch thick slices 1 onion, chopped 2 cloves garlic, very finely chopped 2 carrots, sliced 2 turnips, diced 1 sweet potato, peeled and diced 1 small butternut squash, peeled and diced 1 teaspoon red pepper flakes, or to taste 1/2 cup water or chicken stock, more if needed Salt and pepper 1 tablespoon canola oil 1 bunch collard greens, very thinly sliced 1 apple, cored and diced 1/4 cup freshly chopped herbs, such as sage, rosemary or thyme 1 cup fresh goat cheese Cooked Grits, for serving
Preparation:
Heat a medium pot over medium heat. Add the bacon and cook until the fat starts to render, about 3 minutes. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the carrots, turnips, sweet potato, and butternut squash. Add red pepper flakes. Add water and season with salt and pepper. Increase heat to high and cover; cook until tender, about 10 minutes.
Meanwhile, heat the oil in a large skillet over medium high heat. Add collard greens. Season with salt and pepper. Cook, stirring frequently, until just wilted, 3 to 5 minutes. Add the apple and stir to combine. Add the greens with the apples, chopped herbs, and cheese to the root vegetables; stir to combine. Taste and adjust for seasoning.