Monday, September 10, 2012

What's in the box?

As I've mentioned a few times since June, we've been getting our produce from our CSA, Early Morning Farm.  We get this box filled with all sorts of fantastic veg, but once in a while we get something that totally throws us for a loop.  I'm going to be honest, I don't think dandelion greens will ever make my shopping list. But collard greens, on the other hand, are not so bad.  Nelsy and I had never had them before and found ourselves with a big o'll stack of the over sized greens.
If you are unfamiliar with collards you'd likely be impressed by their size.  I should have placed a pocket knife in the corner of this photo for reference.  Anyway, I did what any other clueless person with a a stack of giant leaves would do, got my iPod out.  That's right, if you have never used the All Recipes app I recommend it. (The "Dinner Spinner is a particularly nice feature.)  It was there I found Kickin' Collard Greens by Ken Adams.
It was pretty simple, just cook up a couple slices of bacon and some onions, add some garlic and the greens.  Pour in some chicken broth and season with salt pepper and red pepper flakes and simmer for about 45 min.  These suckers are pretty tough so they do take a while to get tender.
When all is said and done, they are quite tasty and a little spicy (of course you can make them as spicy or mild as you like).  According to the app they're just 119 calories per serving (makes 6 servings) and about 9 grams of fiber.  With a goal of 28 grams per day, this is pretty good!

Kickin' Collard Greens (Ken Adams)

1 TBS olive oil
3 slices bacon
1 large onion chopped
2 cloves garlic minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch red pepper flakes
1 lb fresh collard greens cut into 2 inch pieces

Heat oil in a large pot over medium high heat.  Add bacon and cook until crisp.  Remove bacon from the pan, crumble and return to pan.  Add onion and cook until soft, about 5 min.  Add garlic and cook 1 min more.  Add collard greens and fry until they start to wilt.  Pour in chicken broth and season with salt, pepper and red pepper flakes.  Reduce heat to low, cover and simmer for 45 min or until greens are tender.

Ya'll enjoy now, ya hear?

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