Collard Greens - you may not have them in your box this week but you will have some from last week or will have some in the future.
Collard greens are most commonly known for being slow braised with ham hock and onion and then covered with hot sauce; this dish is referred to as “soul food”. Although I have had this dish many times while living in the States, collard greens have much more to offer. They are full of health benefits and are high in vitamins A, C, B6, dietary fiber and magnesium.
Collard greens belong to the cabbage family and taste similar to a cabbage with no center “heart”.
Collard greens can be eaten cooked or raw. I hope the following recipes give you some ideas how to prepare this healthy and delicious veggie!
Shrimp Tacos with Shredded Collard Greens (or kale) and Purple Cabbage Cole Slaw
½ cup white wine or apple cider vinegar
2 tbs. lemon juice
2 tbsp. sugar
4 tbsp. olive oil
½ tsp. celery seed
½ tbs. Dijon mustard
¼ small head purple cabbage, shredded
2 tbsp. Italian flat leaf parsley
2 cups shredded collard greens (or kale) (remove stems and save for another use)
1 medium zucchini or 2 carrots, coarsely grated
1 small purple onion chopped
Kosher salt and freshly ground black pepper, to taste
2 dozen large shrimp shelled and deveined
6 corn tortillas
1 avocado sliced
Place apple cider vinegar, sugar, olive oil, celery seed, and Dijon into a small bowl and whisk well. Let sit for 15 minutes. In a separate bowl place cabbage, parsley, collard greens and zucchini or carrot and mix well. Pour dressing over cabbage mixture and season with salt and pepper. Let sit at room temperature for about ½ hour to marinate.
Meanwhile, heat grill to 375 – 425 degrees. Toss shrimp with olive oil, salt and pepper and place on hot grill. Shrimp will cook very quickly so be sure not to overcook, they should JUST start to turn pink when you flip them. Remove and set aside.
To serve: Heat tortilla shells and place 4 shrimp on each shell, top with cole slaw and a couple avocado slices. Season with salt and pepper
Blanched Collard Greens with Potatoes and Bacon
Dark greens such as collards, kale, rapini and spinach go beautifully with a little heat from chili pepper. This dish can be made vegetarian, simply omit the bacon or use a vegetarian substitute.
1 large bunch collard greens, stems removed
¾ lbs. potatoes, chopped and peeled if desired
1/8 tsp. chili flakes (or to taste)
1 large onion, sliced
3 cloves garlic, minced
6 – 8 slices bacon, chopped
Salt and pepper to taste
Start by bringing a large pot of salted water to a boil. While waiting for water to boil, prepare a large bowl with ice water, set aside. Once water has boiled, reduce heat to medium and plunge collard greens into water and let leave for about 3 ½ minutes. Remove greens (save water) with a slotted spoon and place directly into ice water. Remove and squeeze dry greens. Roughly chop and set aside.
Bring water back to a boil and place potatoes into the water. Once potatoes have cooked and have become rather soft, drain and cover to keep warm.
Prepare bacon by frying in a large fry pan until desired doneness (I like mine not too crispy). Remove bacon to a paper towel lined plate and drain all but 2 tbs. bacon fat from the pan. Place pan back on heat and add onion, sauté until soft and add garlic and chili flakes. Add bacon back to pan, add potatoes and gently smash (just a bit), add collard greens and season with salt and pepper. Let simmer until everything is heated through. If mixture is really dry, you can add a little of the potato water or a little chicken stock.
Serve as a main or leave out bacon (sub olive oil) and serve as a side. This is also really good as an omelette filling.
There is a lot of summer squash coming in this summer, be sure to grate it, lay it flat on a parchment lined baking sheet and freeze; once frozen, place in a ziplock bag and freeze for the winter. Add frozen squash to soups, stews and casseroles.
Recipes by provided by Nan Dell @ Chickadee Epicurean – chickadeeepicurean.com
Please don’t hesitate to email with any questions!