Farm Fridays: Tangled Collard Greens and Sesame over Rice

I'm trying to get things back on track around here. My stupid, stupid cold is still hanging around. I thought I was over it last weekend, but as soon as I started going about my normal business (especially going to the gym again), things went back a few steps. I've been holding it together well enough to teach, but as soon as I get home from class, I crash. Very little is getting done around here, which is definitely not ideal this particular summer.

But I'm going to try to ignore it and get things done. First thing on the list is to work on my backlog of blog posts. I've managed to upload and edit the pictures I've been taking, so expect to hear more from me soon.

I know my last Farm Fridays post was about collards, too, but I just can't resist them. I love the thick, smooth leaves. This time I went with a more Asian direction, based on a recipe from Deborah Madison's Vegetable Literacy. With a little soy and a little sesame, these unassuming greens are kicked up a notch. This dish is really simple - the first time I had it was for a quick lunch with a few leftover leaves - and really delicious. This time I sized it up a bit - enough for dinner and leftovers. The fresh, thick greens are pleasantly toothy over the soft rice. If you have extra collards in your crisper, this is a great way to use them.

Tangled Collard Greens and Sesame over Rice 
Adapted from Deborah Madison's Vegetable Literacy.

1 c white rice
2 c vegetable stock
1 tbsp sesame oil (regular is fine - I used toasted sesame oil because I have so much of it!)
1 small shallot, minced
1 bunch collard greens (about 8 oz)
splash tamari
splash rice wine vinegar
2 tbsp toasted sesame seeds

To cook the rice, bring the stock to a boil. Add rice, reduce to a simmer and cook 15-18 minutes, until liquid is gone and rice is fluffy.

Remove the stems from the collard greens. Stack the leaves and roll into a cylinder, then slice into 1/2" thick ribbons.

Preheat oil in a large skillet over medium-high heat. Add the shallot and cook 1-2 minutes, until softened

Add the collards to the pan and cook, stirring, until wilted, about 4-6 minutes. When the greens are softened, add a splash of tamari, a splash of rice vinegar and sesame seeds. Drizzle with a bit more toasted sesame oil, if desired. Serve over rice.

Collard Greens with Apple and Balsamic

It's been a while since I've posted. I've had a billion things to do and have felt like I've been falling behind in everything. Only in the last few days have I been able to tie off some of my loose ends and move on. That means that I have the leisure to blog again, and perhaps get caught up on some posts that I've had on the back burner.

I made these collard greens with apple and balsamic vinegar almost a month ago. Collards are incredibly healthy and can be very easy to prepare. This preparation blanches them before stir-frying to speed up the cooking process. The light, crisp apple is a nice contrast to the dense, almost meaty greens, and the balsamic provides a lovely acidic sweetness at the end.

This could be a nice addition to your Thanksgiving table - a nice light contrast to the heavy traditional side dishes.

Collard Greens with Apple and Balsamic
From The Best of Food and Wine 1995.
 

1/2 lb collard greens

1 1/2 tbsp canola oil

1 small onion, thinly sliced

1 small tart apple, peeled, cored and thinly sliced lengthwise (I used a freshly-picked Winesap)

1 tbsp balsamic vinegar

salt and pepper to taste

Remove the stems and center ribs from the collard greens. (I fold mine in half along the stem and pull the leaves down. They should tear off neatly from the stems. I learned this from Paula Deen before I'd ever even considered trying collards.) Chop the leaves into bite-sized pieces.

Bring a small pot of water to a boil. Cook the collards for 5 minutes, then drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook 2 minutes, until softened, stirring frequently. Add the apple slices and cook another 2 minutes, until tender.

Add the collards to the pan and stir until well combined. Increase the heat to high, add the balsamic vinegar and cook, stirring constantly, for a minute or two, until greens are coated. Remove from heat, season with salt and pepper, and serve. Easy peasy.

Beet Greens (and Other Greens Too)

One reason I wanted to join a CSA this summer (besides the joy of having fresh, local, organic vegetables every week) was to expand my palate. Since I hate to waste anything, it forces me to try things that I would never pick up at the store. One of those things was beet greens.

Now, I am not a fan of beets, but I'm trying to be a sport and find some preparation I can eat, if not enjoy. Last week's beet home fries were an epic fail - neither Jeff or I would eat the final product. We fared better with the beet greens, though, combining them with collards in this delicious recipe. Braised with bacon, onions and cider vinegar, these greens were delicious. We ate the whole batch in one sitting.

So this week, when beets once again appeared at the CSA, I gladly took some, envisioning more delicious greens. I thought I might also throw in my tiny head of radicchio, since I couldn't find another good recipe for it (every one I found assumed I had a denser, more cabbage-like head of radicchio). I had high hopes of delicious results.

Unfortunately, the radicchio was a bad move. I know I don't like the stuff raw, so I wasn't about to throw it in a salad. I assumed that cooking it in this way would mellow the flavor. Boy was I wrong! It added a horrible bitter note to my otherwise lovely greens. I was really sad. Rather than scarfing the whole batch down, the leftovers are now sitting in the fridge. Jeff and I are in a standoff about who has to finish them off.

So try this recipe. Try some beet greens - they're good for you! Even throw in some collards or kale. But please, find some other way to dispose of your radicchio.

Beet Greens

Adapted from Simply Recipes.

1 lb beet greens (collards or kale will work, too!)

1 strip thick-cut bacon, chopped

1/4 c onion, chopped

1 clove garlic, minced

3/4 c water

1 tbsp sugar

1/4 tsp red pepper flakes

1/6 c cider vinegar

Wash the greens well, then dry them (I recently bought a salad spinner for this - now there's no more grit in my greens, and they don't come out soggy!). Cut off stems. Cut the leaves into bite-sized pieces and set aside.

In a large skillet over medium heat, cook the bacon until browned. Add the onions and cook in the bacon fat for 5-7 minutes, until they soften and start to brown. Stir in garlic. Add the water to deglaze the pan. Stir in sugar and red pepper. Bring to a boil.

Add your beet greens and toss gently. Reduce the heat to low, cover and simmer gently until tender, about 5-15 minutes (if you're using kale or collards, you may need another 20-25 minutes of cooking to get them tender enough). Stir in vinegar and serve!