COLLARD GREENS RECIPES

SAUTEED COLLARD GREENS
Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. SautŽ collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well. Serves 4.

Gourmet, December 1998

The following are some musings on COLLARDS from Thompson's The Kitchen Garden Cookbook:

The flavor of collards' large smooth dark green leaves is more mustardy than cabbage and less mustardy than turnip greens. It's very pleasant, and can even be sweet.  To prepare collards, bring a big pot of salted water with a glug of vinegar in it to a boil. Meanwhile, stack the collards and cut off their stems. Cook the stems separately: Chop the stems and turn them into a saucepan with a splash of vinegar. Cover with cold water, sprinkle with salt, and simmer, loosely covered, until tender -  about a quarter more time than it will take to cook the greens. Add water if needed. Collards are major players on the nutritional field, high on the list of vegetables thought to be cancer fighters. Add ribbons of tender leaves to salad.

IDEAS FOR COLLARD (and other) GREENS

Dressing for cooked greens: warmed walnut oil, red wine vinegar, and chopped toasted walnuts. (from Belk's "Around the Southern Table")

Another method for serving leftover collards: Heat in a skillet with roasted peanuts and crushed red peppers.  Brown diced ham in the skilled first, then add the greens, peanuts, and  peppers, and serve over rice.

Main dish salad idea: Mix drained cooked beans with cooked collards and dress with oil and vinegar.

Simple Collards: Cook 3 cups (1/2 pound) collard leaves. Dress with 2 Tablespoons extra-virgin olive oil, 2 teaspoons rice vinegar, and 2 minced garlic cloves.  Season with salt and cayenne or black pepper.  Serve with rice and corn bread.

About CSA |  Produce |  Frequently Asked Questions
Harvest Schedule |  News |  Join |  Contact