I went to a pot luck dinner last night and ate the most amazing collard greens created by Carole in Eldorado. I suggested that we post them on the blog until I realized that she had sent in the recipe for kale in May. I just did not apply the greens recipe to collards. Here is the original post and the updates for the collards.
Collards by Carole
I sautee collards or kale, using onion, balsamic vinegar, garlic, tamari. If the greens are at all tough or aged, first I cook them in a little water, then drain and chop before sauteeing. Add pecans to the collards.
Carole also had other ideas for the garlic. She gave me the following recipe that is great for summer grilling.
Aioli from Carole
1 c mayonnaise
2 Tbsp fresh lemon juice
2 Tbsp olive oil
3-4 garlic cloves, minced or presssed
ground black pepper to taste
This is a great dipping sauce for raw vegies, or a tasty sandwich spread
One other preparation tip is to roast the garlic. You could wrap it in foil with a little olive oil, salt and pepper and roast for 1 hour on 425 degrees. The beets and carrots would go nicely with the garlic.
Amy Hetager, CSA Blogger