Collards

Cold Noodles with Fresh and Preserved Greens

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Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.

Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.

Adapted from recipes on seriouseats.com and Saveur magazine.

Savannah Peanut Collard Greens

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This idea for collard greens comes from “From The Food, Folklore, and Art of Lowcountry Cooking” by Joseph E. Dabney (Cumberland House). The book includes this note:

“Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice.

“On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!”

Collard Greens and Cheddar Cheese Pakoras

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Here’s a recipe for when you run out of ideas for collard greens this fall. It comes from the Food 52 blog. Besan or chickpea flour is traditional and can be found at the DeKalb or Buford Highway Farmers Markets or at stores that sell Indian groceries. Not sure if Whole Foods or Sevananda carries it. You could substitute all-purpose flour if that’s simpler.

Sweet Potatoes with Collard Greens and Field Peas

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With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.

Garbanzo Beans and Hearty Greens

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This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.

No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.

Greens with Peppers and Ham

Published at In Category Collards, Greens, jalapenos, Kale, Meat, mustard greens, peppers, Recipes, Vegetables Tags: , , , Leave a comment

Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.

Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.

Lynne Sawicki’s Collards with Maple Bacon Vinaigrette

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This next recipe amuses me. It’s from Lynne Sawicki of Sawicki’s Meat Seafood & More in Decatur and it calls for 1 part bacon to 3 parts raw collard greens. Now we all know that both bacon and collards cook down – but the proportion seems to favor the bacon, and I guess that’s appropriate for the owner of a meat shop.

Collard Green-Olive Pesto

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One of the ways many of us preserve a bounty of basil is by making pesto. How about adapting that idea for the collard greens in this week’s box so you can enjoy them for another few weeks? Stir it into pasta, add some to a batch of field peas, serve it as bruschetta at your next party.

It seems this is an idea that’s been around for a while. Here’s one version I found adapted from a recipe originally in Gourmet magazine in 2004. Now you can adapt it to suit your taste.