Adapted from a recipe chow.com. You can dress up this soup with a poached egg for a very elegant dinner. Another option for using up some of that garlic! And if you don’t have smoked paprika in your pantry, buy some!
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.
One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.
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.
If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.
And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
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.
And one more recipe for greens, this one for a variation on lasagna. It’s from a recipe writer named Amy Wisniewski. If you haven’t used your greens in lasagna, give this a try. With the heavy cream and crème fraîche it’s pretty rich. You could substitute a white sauce made with skim milk instead.
I am sorry to say that I have no idea where I got this recipe. The combination of white beans with greens is a classic though, and the addition of Parmesan adds a jolt of umami that makes the combination so satisfying. You could use every green in the box in this stew – mustard, kohlrabi, collard and turnip. And substitute that jar of canned tomato sauce if you don’t have fresh tomatoes left from previous weeks.
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.