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Posts Tagged collard greens

Carrots & Collards

Serves 2 as a side dish

2 slices bacon, diced
1 cup diced carrots (I used 3 smallish carrots, each about 4-inches long)
4 garlic cloves, minced
5 large leaves collard greens, stems removed and leaves cut in half (layer the leaves on top of each other, then roll lengthwise into a long cigar and cut into 1/3-inch wide pieces)
2/3 cup water
1/2 teaspoon lemon zest
Juice of half a lemon
1/4 teaspoon pepper
1/4 teaspoon salt

Set a saute pan over medium heat. Once hot, add the bacon and cook until the fat has rendered and the bacon is crisp. Remove the bacon pieces from the pan and set on a paper towel; leave the bacon fat in the pan.

Add the carrots to the saute pan and cook, stirring often, about 2 minutes. Stir in the garlic and cook 30 second to 1 minute or until fragrant.

Stir in the collard greens and cook until lightly wilted and bright green, about 3 minutes. Add the water and simmer, uncovered, until the greens are tender and the water has evaporated, about 10 to 12 minutes.

Stir in the lemon zest, lemon juice, salt and pepper. Toss with reserved bacon and serve hot.







Steamed Tilapia & Collard Greens

2 bunches of collard greens (or mustard greens or kale)
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 an onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 pounds of tilapia filets

Boil the greens in broth for 10 minutes. Drain the greens but reserve 1 cup of the liquid.

While the greens are boiling, sauté the onions and garlic in olive oil over medium heat until the onions are clear. Stir in the boiled greens and spices.   Arrange tilapia filets on top of the greens and pour the reserved liquid over the fish.  Cover and steam/simmer on low heat for 10 minutes until the fish is flaky.





Potato and Collard Green Hash

1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
tablespoons extra virgin olive oil
onion, sliced very thin in half-moons
2 to 4
garlic cloves, green shoots removed, sliced thin
¼ to ½
teaspoon crushed red pepper flakes (optional)
pound potatoes in the share

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.

Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.

While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.

Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.


Adapted from: NYT Cooking





Collard Green Rolls with Freekah and Summer Squash

6 medium leaves collard greens
A big pot of salted water
½ c cracked freekah
1 c salted water
1 small onion, diced
Olive oil
1 yellow summer squash, trimmed and diced
2 tbsp raisins, plumped in very hot water for 10 minutes
1 tbsp capers
2 tbsp finely chopped parsley
A drop or two of red hot sauce (e.g., Tabasco, Sriracha)
Salt and pepper

Prepare the collard greens. Trim the long stems of the collards to the edge of the leaves (they can be set aside for another use). Bring a large pot of salted water to a boil and plunge 2 leaves at a time into the water, submerging them. Cook about 2-3 minutes (depending on the age of the leaves – mine were just harvested and somewhat young so they cooked in about 2 minutes. Remove them to a colander and rinse with cold water to stop the cooking. Lay them flat on towels to cool and dry. Carefully cut the stiffest portion of the stem away from the leaves at the base.

Meanwhile, cook the freekah. Rinse the grains. Bring salted water to a boil, add the grains, stir, turn the heat to simmer, cover the pan and cook until the water has been absorbed and the grains are cooked (they’ll be somewhat crunchy), about 20 minutes. Set aside to cool.

Sauté the onion in olive oil until translucent and add the summer squash. Turn up the heat and sauté until the squash is barely cooked and just starting to brown. Set aside to cool.

Assemble the filling and stuff the collard greens. Combine the cooled freekah, vegetable mixture, raisins, capers, parsley and hot sauce. Season to taste with salt pepper. Divide the filling into six portions. Place each one on the collard leaf, toward the stem end (overlap the leaf where you cut the stem to enclose the filling. Fold in the sides and roll up tightly. Place in a baking pan sized to hold the rolls in one layer, seam-side down.

You can make this ahead to this point and refrigerate until ready to bake.
Heat the oven to 350 degrees. Add a little water (or you could use tomato juice or vegetable broth) to the pan, cover with foil and bake for about 30 minutes. Let cool for a few minutes before serving.











Chard Tacos

1 bunch Swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz. stems removed
1 1⁄2 tablespoons olive oil
1 large onions or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 tablespoon red pepper flakes
1⁄2 cup chicken broth or 1⁄2 cup vegetable broth or 1⁄2 cup water
12 corn or flour tortillas
1 cup Mexican Queso fresco or feta
3⁄4 cup chipotle salsa


Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.

Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

**You can use your favorite salsa, or make a quick, smoked chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred – a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.


From: RickBayless, Everyday Mexican




Kale Rice Bowl

Use kale or collards or even chard or spinach.

olive oil or clarified butter
1 bunch of kale, de-stemmed, chopped/shredded
~3 cups cooked brown rice
To serve:
– capers, rinsed, dried, and pan-fried until blistered in butter
– a poached egg
– a dollop of salted Greek yogurt
– a big drizzle of good extra-virgin olive oil
– lots of za’atar
– toasted sesame seeds

In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Sauté until the kale softens a bit and brightens just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar.

Serves 2-3.
Prep time: 5 min – Cook time: 5 min


Za’ atar is a Middle Eastern spice; here is a recipe for a substitute.  I did not have the sumac so I just blended the other ingredients with some lemon zest for a great flavor.

2 T sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
1 tablespoon oregano
1 teaspoon coarse salt
Prep Time: 5 minutes
Total Time: 5 minutes

Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

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