Greek Cabbage or Collard Green Soup

Thank you WE CSA member Susan for sharing this recipe!

• 1 T olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 quarts vegetable cooking liquid (broth)
• 1 bay leaf
• 1 lb tomatoes, chopped or 2 cups canned tomatoes & juice
• 2 lbs cabbage or collard greens, shredded (chopped thinly)
• 1/2 t pepper
• 1 1/2 t sea salt
• 2 T minced parsley

Saute onion and garlic in oil in a Dutch overn for about 5 minutes. Add broth and bring to boil. Lower heat, add bay leaf, tomatoes and greens. Simmer until greens are tender. Add salt and pepper in last minutes of cooking. Garnish with parsley.

GOLDEN POTATO & COLLARD GREEN SOUP

A smooth way to enjoy the goodness of collards. Broccoli rabe also works well in this recipe. Serve this creamy non-dairy soup with grilled tofu sandwiches. This is a simple feast for a hungry family.

• 1 teaspoon extra-virgin olive oil
• 4 cups chopped onions (about 2 large or 3 medium onions)
• 1/2 teaspoon sea salt
• 2 cups diced potatoes (about 2 medium potatoes)
• 1/2 cup chopped celery (about 2 ribs)
• 1 large carrot, diced
• 31/2-4 cups water
• 2 Tablespoons cashew or almond butter
• 2 Tablespoons tamari or shoyu soy sauce
• 1 bunch collard greens
• 1 teaspoon brown rice vinegar
• Sea salt and freshly ground pepper

Heat oil in a 3-quart pot. Add the onions and salt. Cover and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (about 15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (about 15-20 minutes). Put soup mixture into a blender with the cashew butter and tamari. Blend until smooth. Run the soup through a strainer to remove celery strings. Return soup to pot. Remove thick stems from the collard leaves by pulling leaf off with one hand while holding onto the stem with the other. Fill your sink with cold water and submerge the collard leaves. If the water has sediment, drain the sink and repeat. Bring 2 quarts of water to a boil. Submerge leaves. Remove a piece and test every minute or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor. Pour cooked greens into a colander in the sink. When you can handle them, squeeze out excess water with your hands. Clip into bite-sized pieces or thin strips and stir into soup. Add vinegar. Taste soup, and adjust salt and pepper. Gently heat before serving.

Mediterranean Collard Greens

Collard greens are a highly nutritious green that is rich in calcium, and becoming increasingly popular throughout the country. This recipe gives you an easy and great tasting way to enjoy them. Try it this way, whenever you have the chance, you will be pleasantly surprised.

• 1 bunch collard greens chopped about 8 cups
• 1 TBS lemon juice
• 1 tsp soy sauce
• 2 medium cloves garlic, pressed
• extra virgin olive oil to taste
• salt and black pepper to taste

Bring lightly salted water to a boil in a steamer with a tight fitting lid. Separate the stems from the greens by folding in half and cutting along side the stem, or pulling out stem. Roughly chop the greens. Add collard greens to steamer basket and steam covered for about 7-10 minutes, until tender. Toss with rest of ingredients and serve. Serves 4 as a side dish

COLLARD GREENS WITH BARBEQUE SAUCE

• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 Tbsp olive oil
• 2 Tbsp dark sesame oil
• Chili pepper flakes
• pinchSalt
• 2 pinches Sugar
• chili pepper flakes

1 Use a large skillet with a tight fitting cover. Heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes. Serve with barbecue sauce.

MESS O' GREENS SALAD WITH WARM PECAN DRESSING

• fresh turnip greens, and/or collard greens
• 2 T balsamic vinegar, or apple cider vinegar
• 2 tsp. honey
• 1 T Dijon mustard or ground yellow mustard seed
• 2 tsp. olive oil
• ½ cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard any long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside.Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. ROASTED CARROTScarrots, cut into 1 1/2 inch pieces on the diagonal1/3 C. butter or ghee melted2 T. minced dillsea salt and pepperMix butter, salt and pepper. Pour over carrots. Spread out on a greased baking sheet. Place in oven at 400°F. and roast 20 minutes or until tender. Toss with fresh dill and serve.

SAUTEED COLLARD GREENS WITH RAISINS

• 1/4 cup slivered almonds
• 1 tablespoon olive oil
• collard greens, larger stalks removed, leaves thinly sliced crosswise
• 1/2 cup raisins
• 2 teaspoons apple cider or other vinegar
  Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Awesome Collard Greens

• 1 lb collard greens (or 1/2 collards, 1/2 kale)
• 1 onion, chopped
• 1/2 cup prepared salsa or 1 chopped tomato
• 2-4 cloves garlic, chopped
• 1 1/2 cups water
• 1/2 cup cider vinegar
• 1 tablespoon sea salt, to taste
• hot sauce, to taste

Wash greens in a colander. Chop into bite-sized pieces. Throw all ingredients into a large pot and cover. Bring to a boil, stirring occasionally, the reduce heat and simmer.Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer. Serve with its liquid.

Red Russian Kale Quiche Squares

Try this recipe also with collards, Swiss chard, spinach or a mixture of greens.

• 1 bunch collard greens
• 1/4 teaspoon hot pepper flakes
• sea salt
• 1 tablespoons butter plus extra for the baking dish
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/4 pound shiitakes or other mushroom, stems removed, caps finely diced
• 1/2 teaspoon tamari or soy sauce
• 4 large eggs
• 2 ounces Comté or Gruyère cheese, grated
• 1/4 cup fine wholegrain dry bread crumbs
  Remove the tough stems from the greens (except chard) and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1/2 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.
  While the collards are cooking, melt the butter in a small or medium sauté pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and sauté until they are tender, about 5-7 minutes. Remove from the heat and cool slightly.
  Heat the oven to 350 degrees. Butter a 9-by-9-inch baking dish.
  Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 20 minutes. Cut into squares to serve hot or at room temperature.

Braised Collard Greens Cajun Style

• 1 bunch collard greens, rinsed, stems removed and leaves chopped
• 1 yellow onion, diced
• 2 cloves garlic, diced
• 4 medium sized tomatoes, diced or 1 14 oz can diced tomatoes, drained
• 3/4 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1/2 teaspoon hot sauce
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper, to taste
• dash cayenne (optional)
  Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

Braised Collard Greens Cajun Style

• 1 bunch collard greens, rinsed, stems removed and leaves chopped
• 1 yellow onion, diced
• 2 cloves garlic, diced
• 4 medium sized tomatoes, diced or 1 14 oz can diced tomatoes, drained
• 3/4 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1/2 teaspoon hot sauce
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper, to taste
• dash cayenne (optional)
  Preparation:Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

Collard Greens with Rice

• 2 cups vegetable broth
• 1 cup brown rice or white basmati rice
• 1 tbsp butter or olive oil
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 2 cups collard greens, rinsed and chopped
• pepper, to taste
• cayenne pepper (optional)
  In a large pot, bring the vegetable broth to a boil. Add the rice, butter, salt and red pepper flakes. Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper and more salt and red pepper flakes to taste. For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving.

Collard Greens with Barbeque Sauce

• collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 4 Tbsp olive oil
• 2 Tbsp dark sesame oil
• chili pepper flakes
• pinch sea salt
• a couple pinches unrefined sugar
• barbeque sauce
  Use a large skillet with a tight fitting cover. Heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes. Serve with barbecue sauce.

FEATURED VEGETABLE: COLLARDS

Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April.

Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.

According to the book, The Backcountry Housewife - A Study of Eighteenth-Century Foods, by Kay Moss and Kathryn Hoffman: The 17th century Lowland Scots had greens or potherbs "from the yard" along with their oat cakes or oatmeal. The switch to corn cakes or mush along with their greens in 18th century American was most likely not too difficult a transition for these folk. John Lawson remarked on the many green herbs, wild and cultivated, growing in Carolina in the early 1700's. These greens included lamb's quarters, plantain, nettles, rhubarb (dock rather than garden rhubarb), comfrey among "abundance more than I could name." The "abundance" most likely adds dandelion, sorrel, spinach, cabbage, lettuce, endive, cresses, and purslane to the list.

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African people in slavery to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The African peoples of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. Their diet began to evolve and spread when they entered the plantation houses as cooks. Their traditional African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking .

Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens. In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.
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The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (the salt tempers their tough texture and smoothes out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.
In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward, hanging a fresh leaf over your door will ward off evil spirits, and a fresh leaf placed on the forehead promises to cure a headache.

AFRICAN YAM STEW with COLLARD GREENS

From Sandy in California I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight.

• 4 cups vegetable broth
• 1 chopped onion
• 2 cups peeled and diced yams or sweet potatoes
• 1 cup cooked (or canned) chick-peas
• 1 cup uncooked brown rice
• 1/4 teaspoon sea salt
• 1/4 cup peanut or almond butter
• 2 cups chopped collard greens or kale
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1 tablespoon Braggs liquid aminos or tamari
• chili sauce to taste

Heat 2 Tbs of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary. Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes. In small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes. Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste. Adjust seasonings and serve. Serves 4.

YANKEE COLLARDS
From 3KillerBs - When I first moved to North Carolina I saw frozen collards in the grocery store but had no idea how they were usually prepared. So, knowing they were related to kale, I adapted my Italian-style recipe for Kale. One southern-born friend says its heresy but I say its delicious.

• 1 lb chopped collard greens
• 1 garlic clove, finely minced
• 1 small onion, chopped (optional)
• 1-2 tablespoon olive oil
• balsamic vinegar
• parmesan cheese, grated
  

Heat olive oil gently in a large, heavy skillet (I use the cast iron chicken fryer).
Saute the collards, onions, and garlic slowly and gently in the olive oil. Give it plenty of time since collards are tough if not slow-cooked -- letting them stew in their own juices until tender. Serve with Basalmic vinegar and parmesan. Add cooked beans or other protein and serve with whole grain bread like cornbread to make a complete meal.