With ample servings of kale and collards in our first two shares, I wanted to offer up a few recipe ideas for how to use them.
Last night I cooked our first batch of kale and collards from the first week's share. I followed a method suggested by cookbook author Deborah Madison, which I'll paraphrase here:
Bring a pot of water to boil. Boil the collards and kale for 10 minutes. Remove to a bowl, reserving the cooking water. In a wide skillet, heat butter. Sauté a diced onion until lightly browned and soft. Add the collards and half of the cooking liquid. Sauté for 30 minutes, until greens are very soft. In the last 10 minutes of cooking, add a teaspoon and sugar and a tablespoon of red wine vinegar. Serve.
They were delicious and went perfectly alongside a grilled entrée.
Here are a few more ideas for using kale and collards:
- Sauteed Greens with Smoked Pakrika (via Epicurious.com)
- Raw Kale Salad with Gouda, Pears and Walnuts (via Whole Living)
- Whole Wheat Pasta with Kale (via MarthaStewart.com)
- Sauteed Collard Greens with Raisins (via MarthaStewart.com)
- Cider Braised Collards with Ham (via Food & Wine)
How are you using kale or collards? Do you have a favorite recipe? If so, please share it in the comments!