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Collards

Alfredo with Fresh Greens
Kim Rosenwinkel shared this recipe along with this note:
“I made this alfredo dish last night to try to get my kids to eat cooked greens. I used beet greens, but I think it would work with any other greens (kale, spinach, etc.) The greens were plentiful, but adequately disguised so everybody ate it (hee hee!).”

1 lb cooked spaghetti
1 1⁄2 cup 1% cottage cheese (fat free doesn’t melt right)
1⁄2 cup grated Parmesan cheese
2 Tbsp. olive oil
about 6 garlic scapes, finely chopped
about 6 green onions, white and green parts, chopped
a hefty bunch of fresh herbs to make 1⁄4 to 1⁄2 cup finely chopped (packed) (I was out so I used about 1 1⁄2 Tablespoons dried)
1 large bunch of fresh greens, finely chopped

Heat olive oil in skillet on medium heat. Add scapes and onions; sauté until aromatic. Add herbs; stir and sauté until soft. Add greens; sauté until wilted and done the way you like them. For my kids, I cooked them down as much as possible; I would normally like a little more body.

Meanwhile, blend the cottage cheese in a blender until creamy and consistent. Add Parmesan cheese to cottage cheese. Add cheese mixture to vegetable skillet. Cook on low heat until cheese melts.

Cook and drain pasta. Add pasta to cheese and vegetable mixture and toss. Serve hot. Watch with glee as the kids eat their greens!

Risotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Seared Collard Greens

Ingredients:
3 tablespoons Olive oil
3 cups Collard greens
1 pinch Salt and pepper
2 tablespoons Lime juice
Tabasco sauce -- to taste
Directions:
Wash, dry, and remove stems from the collards. Cut into ribbons about the width of your little finger.
In a wok or the largest saute pan you have, heat the olive oil over high heat until it just begins to smoke.
Quickly throw in the greens, add the salt and pepper, and stir madly for 30 seconds, turning the greens over and over until they have all wilted slightly and have turned a rich, bright green. Remove from heat, add the lime juice, Tabasco, and additional salt and pepper to taste, and stir well.

Please email us your favorite recipes and we’ll pass them along. Thanks.

Collard leaves are rich in calcium, vitamins B1, B2, B9, and beta-carotene