• Awesome Collard Greens
  • Collard Green Olive Pesto
  • Collard Greens & Potatoes - Italian Style!
  • Collard Potato Salad with Mustard Dressing
Awesome Collard Greens

1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

Wash greens in a colander. Chop into bite-sized pieces. Throw all ingredients
into a large pot and cover. Bring to a boil, stirring occasionally, the reduce heat
and simmer. Greens are done when they have shrunk down and are cooked
through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.

Collard Green Olive Pesto

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 oz), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and
center ribs from collard greens and discard. Stir collards into water in batches,
then simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Transfer collards with tongs to a colander to drain, gently pressing on greens
to extract excess water. (If making pasta, reserve water in pot for cooking
pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards,
water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With
motor running, add oil in a slow stream. Turn off motor, then add cheese and
pulse to combine.
Collard Green Recipes
Collard Greens and Potatoes - Italian Style

1 lb. Collard Greens, fresh  (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)

Begin by opening the can of tomatoes and pouring the juice into the baking
dish (hold the tomatoes until later).Clean and wash the fresh collards and
chop or cut into one inch (or smaller) pieces, placing them in the baking dish.  
Peel and chop the onion, and add to the baking dish.  Peel and crush the
garlic, and add to the baking dish.  Wash, peel, and thinly slice the carrot, and
add to the baking dish.  Add the oregano, fennel seeds, cayenne pepper, and
washed and chopped porcini mushrooms.  Mix the ingredients well.Wash and
peel the potatoes and cut into 1/2 inch cubes and add to the baking dish.  Mix
well. Place the baking dish in a preheated conventional oven (set at 350º F.) for
about 40 minutes.  Mix every 10 to 15 minutes to insure uniform cooking. After
about 30 minutes of the 40 minute cooking time, cut the whole tomatoes into
bite size pieces.  After 40 minutes of cooking, remove the baking dish from the
oven, add the tomatoes to the baking dish and mix well.  Place the baking dish
back into the oven and bake for another 10 to 15 minutes.  When the potatoes
are soft, the collard greens and potatoes are ready to eat.

Collard Potato Salad with Mustard Dressing

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut
into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion

In a kettle combine the potatoes with enough water to cover them by 2 inches,
bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until
they are tender. Transfer the potatoes with a slotted spoon to a colander,
reserving the cooking liquid, and in the reserved cooking liquid boil the
collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve,
refresh them under cold water, and squeeze them dry in a kitchen towel. In a
bowl whisk together the mustard, the vinegar, and salt and pepper to taste,
add the oil in a stream, whisking, and whisk the dressing until it emulsified.
Quarter the potatoes and add them to the dressing. Add the collards, pulling
them apart to separate the leaves, the bacon, and the scallion and toss the
salad well.
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