4 tablespoons extra-virgin olive oil 1 head garlic, halved crosswise 10 ounces Parmesan rinds, enclosed in cheesecloth or muslin 1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced […]
8 large collard green leaves (about 10 ounces) Kosher salt 1/3 cup sour cream 1/4 cup packed cilantro leaves 1 tablespoon chopped pickled jalapeno (optional) 1 teaspoon pickled jalapeno brine […]
Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. Even try it with a mix of the green tops from carrots and onions. This is recipe that any time […]
1 small onion, cut into ¼” slices 3 tablespoons extra virgin olive oil 1 pound washed, tender collard greens or kale ¾ teaspoon smoked paprika (pimentón), or to taste Fish […]
It has taken at least a dozen CSA members to rave about collard greens and kale in smoothies or juices, for me to want to give it a try. I […]
Good hot and cold! 2 Tbs Olive Oil 1 bu collards, stems removed and leaves cut into 1″ pieces 1/2 cut water and more if needed zest and juice of […]
1 bunch collards, coarse stems discarded and the leaves washed well, rolled up, and chopped fine. 1/4 pound sliced bacon, cut into 1/2-inch pieces 4 large garlic cloves, chopped fine […]
It’s great to read on epicurious.com the comments from all the CSA members, nation-wide, who go there in search of what to do with their collard greens. This recipe seemed […]
CSA member Diane Schetky wrote in with the following recipe and comment: “We enjoyed this recipe tonight modified from Asturian Beans and Clams in Lorna Sass’s book The Pressured Cook. The […]
Black-eyed peas do not need to be soaked overnight, and are quick cooking for a simple dinner. Serve with corn bread. 2 tablespoons oil 2 cups thinly sliced onions 1 […]
