This week members received a beautiful bunch of carrots, heirloom beans, bunches of fresh garlic, a yellow or green zucchini, a bunch of collard greens, and a bunch of cilantro.
Collard greens... people are often scared of these, but we LOVE them. No we aren't from the South and probably aren't cooking them in any traditional way that they are usually prepared, but we absolutely love them. Collards are a sweeter and more cabbage-y flavor than kale. A little tougher than kale as well, so they can do with a few more minutes of cooking. Maybe it's just the variety that we grow or the age at which we pick the leaves, but we find that they're really quick and easier to cook than the traditional long method.
Our go to method is:
Cut about 10 collard leaves into small ribbons (removing the vein), dice up an onion and mince some garlic.
Add 1-2 Tablespoons olive oil into a pan at medium heat. To that we add 1 Tablespoon Sweet Curry Spice (we like Penzey's the best). Allow the spice to brown for maybe 2-3 minutes, stirring occasionally. Add in onions, stir and allow them to cook until translucent, about 3-5 minutes (don't let them burn). Add in garlic and collards and stir until combined. At this point we usually add maybe a few Tablespoons of water and cover for about 5 minutes. Stir, add salt to taste and serve. If you're collards are cut into small enough ribbons they should be tender!
'Read More' below to see more recipes and our weekly email to members...