||Collards are leafy green vegetables that belong to the same family as kale and broccoli. They have smooth blue-green leaves. They do not have frilled edges like kale. Collards are mild in taste compared to kale and mustard. Their flavor is sometimes described as 'smokey'.
||A used shopping bag would be a great home for your collards. Place them in the bag, squeeze out the excess air, tie tightly, and store them in your refrigerator. Wash the collards thoroughly under cool water before use.
||To retain the most nutritional value try steaming your collards. Quick boiling is another method that would keep the nutritional value intact.
What else is in your bag? Back to this week's harvest guide!
Collard Greens and Tomatoes
- 2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces
- 2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary
- 1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid
Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.?Serves 4.
Sauteed Collard Greens
- 1 large bunch collard greens, about 1 to 1 1/2 pounds
- 1 large bunch kale, about 1 to 1 1/2 pounds
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- juice of 1/2 lemon
- a few dashes hot pepper sauce, optional
Rinse collard greens and kale well in a large bowl of cold water.
Drain and cut off tough stems.
Cut leaves into 1/4-inch strips. You should have about 8 packed cups.
In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat.
Add the garlic and cook, stirring, 30 seconds.
Add half of the collard greens and cook, stirring, for about 30 seconds.
Add half of the kale and cook stirring, for about 1 minute, until they begin to soften.
Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired.
Greens and Cheese Bake
- 1 1/2 pounds greens, washed and trimmed (kale,
- salt and black pepper
- 1 cup chicken or vegetable broth
- 1 cup half-and-half
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (whole milk or part skim)
- 3 tablespoons dry bread crumbs
- 2 ounces Mozzarella cheese, shredded
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or 350 degrees for oven-proof glass.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of water if the greens seem dry, then cover the skillet and braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.?Serves 6.
- mustard greens or turnip greens, or combination
- garlic, minced
- 1 can chicken broth (approx. 14 ounces)
- 2 tablespoons Worchestershire sauce
- Tabasco sauce, to taste
From Bea:I like to mix mustard and turnip greens, but just one kind or any combo will do.
Wash and coarsely chop greens.
Fry a few strips of bacon in a large pan.
Remove bacon from pan and sauté some minced garlic for about a minute in the bacon grease.
Mix 1 can of chicken broth, 2 tablespoons of Worchestershire sauce, a teaspoon or so of Tabasco sauce (to taste).
Put greens in the pan and pour broth mixture over the greens.
Cover and cook over low heat, stir occasionally. When greens are done, add crumbled bacon.
To make this low fat or with no meat, just leave out bacon and grease. It still tastes great!
Southern-Style Collard Greens
- 2 pounds of collard greens
- 1 ham hock or 6 slices of cooked bacon
- 1 medium onion, sliced or chopped
- 1 teaspoon of crushed red pepper
- 2 to 3 teaspoons Kosher salt
Clean and wash greens well; remove tough stems and ribs.
Cut them up and place in a deep pot; add onion.
Wash off ham hock and add to the pot.
Add red pepper and salt.
Add enough water to cover greens and cook until tender, about 1 hour.
Taste and adjust seasonings.
Serve with sliced tomato and corn bread.
Serves 4 to 6.
And the lower fat option:
- 1 smoked turkey drumstick (about 1 1/4 lb.)
- 2 quarts water
- 2 lbs. fresh, young collard greens
- 3 cloves garlic
- 1 large onion, chopped
- 2 hot chili peppers, seeded and chopped
- 2 cups chicken stock, canned or homemade
Heat water to a boil and add turkey.
Simmer for 1-1/2 hours, or until turkey is almost tender.
Drain and reserve cooking liquid.
While turkey is cooking, pick through collards, removing yellow leaves, thick stems and large central veins from leaves.
Fresh greens can be very dirty. Wash greens in several changes of cold water. Run the sink full of water, add the greens and wash the greens by swishing them through the water one handful at a time. Make sure all of the grit and dirt are removed from the greens before cooking. The final rinse should leave no grit in the bottom of the sink.
Stack the wet greens and roll into a scroll.
Slice crosswise into thin strips, or chop.
Bring chicken stock to a boil.
Add greens, garlic, onion, peppers, and turkey.
Reduce heat to simmer and cook 20 minutes.
Stir greens from the bottom as they cook down.
Continue cooking until greens are tender.
Depending on maturity of collards, cook 30 to 40 minutes.
White bean and collard greens soup
- 2 tbsp Best quality olive oil
- 2 cups Chopped onion
- 3 tbsp Garlic, finely chopped
- 1 Bay leaf
- 3-4 stalks Celery, chopped
- 2 Thick carrots, peeled and chopped
- 1 tsp Salt
- 6 cups Low fat, low sodium chicken stock
- 4 cups Cooked white beans (if canned, drain and rinse)
- 1 bunch Collard greens, well washed, chopped and stemmed (can use kale instead)
- Salt and pepper to taste
1. In a stockpot, heat olive oil over medium-low heat. Add onion, bay leaf, celery and carrots. Cook over low heat for about 10 minutes or until vegetables are soft.
2. Add stock. Cover and bring mixture to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.
3. Add white beans, garlic and collard greens or kale. Cover. In about 15 to 20 minutes the leafy vegetables will have softened enough to allow blending. Using a hand blender, puree the soup to a smooth consistency.
4. Add salt and pepper to taste.
5. Makes 4 to 6 servings.