Collards Recipe

Greens, greens and more greens.  They are a fast vegetable to cook and have incredible health benefits.  Most greens can be substituted for others in recipes.  Deborah Madison has provided great recipes for local food.  Her book Local Flavors follows farmers’ markets throughout the country and includes recipes for many of the fruits and vegetables that we receive in the CSA.  I have included a recipe below that is for kale, but I used the collards from last week and they were wonderful.  Thank you for your help Deborah.

Amy Hetager, CSA Blogger

Kale with Red Beans, Cilantro and Feta Cheese

By Deborah Madison in Local Flavors

1-1/2 cups dried kidney beans (soaked for 4 hours or overnight)

2 bay leaves

1/2 tsp thyme leaves

sea salt

1 white onion, finely diced

1 large bunch kale (collards, mustard greens or chard could be used also)

2 tblsp olive oil, plus extra to finish

3/4 cup chopped cilantro

3 ounces feta cheese, crumbled

1. Drain beans, cover them with plenty of cold water, and bring to a boil. Remove and scum that rises to the surface, then add the herbs, 1-1/2 tsps salt, and all but 1/2 cup of the onion.  Lower the heat and simmer until tender, about 1-1/2 hours.

2. Slice the kale leaves from their stems with a knife.  Chop coarsely into 1 or 2-inch pieces and rinse well.  Bring a few quarts of water to a boil; add salt and the kale.  Simmer until tender, 5 to 7 minutes, then pour into a colander to drain.

3. Heat the oil in a wide skillet.  Add the remaining 1/2 cup onion and 1/2 cup of the cilantro.  Cook over medium heat until the onion has softened, about 10 minutes, then add the beans with enough of the cooking liquid so that there’s plenty of sauce.  Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro.


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