I am also excited to see collards this week. If you don’t use your beet greens in the crispy beets recipe, how about adding them to the collards and making these Braised Greens Pancakes from Aluma Farm. Do you know Aluma Farm on the Westside Beltline? They put out a weekly e-blast with information about what’s available at their farmstand and occasionally provide recipes, like this one they adapted from Smitten Kitchen. It’s a valuable recipe because you can use any greens you have on hand. They cook the pancakes in a bit of oil. That’s delicious, but not necessary. I’ve made these on the griddle with just a brushing of oil or nonstick cooking spray to keep the pancakes from sticking. Served with a lemon-yogurt mixture, the result is a bit like spanakopita but without the fiddly rolling of things in phyllo. Definitely a win.
Ingredients:
2 cups milk (whole milk is used in the original recipe, but can be replaced with non-dairy milk) 2 1/2 cups all-purpose flour 3 large eggs 1 teaspoon coarse salt Freshly ground black pepper 1 small bunch green onions, tops removed, chopped 1 shallot, coarsely chopped 2 garlic cloves, split, germ removed, and coarsely chopped Leaves from 10 parsley sprigs 5 large or 10 small Swiss chard, kale or collard leaves, or 1/2 bag of braising mix, tough stems removed, and coarsely chopped About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil