Fall cooking greens are new this week, and our recipe includes three of the items you will get from the Student Farm in your box, including, as the star, collards!
Other items: Baby ginger (!) Garlic, 2 weeks supply of green beans (I’ve been roasting mine-delicious!) Red Russian kale, Shishito and Carmen peppers, Ruby Streaks mustard (isn’t it beautiful) and the collards, which will be tender, delicious and full of nutrition.
Ingredients
- 1 bunch collard greens
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ginger
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tbsp rice vinegar
Instructions
- Prepare the collard greens. First, remove the leaves from the stems. Then chop the leaves into bite-sized pieces. You won’t be using the stems in this recipe. They can be disposed of, composted or used for something else.
- Heat the olive oil in a large skillet. Add the garlic and the ginger and cook for about 1 minute, or until fragrant.
- Add the collard greens to the skillet. Toss well with the garlic and ginger to combine. Season with salt and paprika. Toss again.
- Cook for 2-3 minutes, or until the collard greens reduce in size by about one-half.
- Add the rice vinegar. Stir to combine. Cover and cook for 3-5 minutes, until the collards are a dark green and the liquid is mostly evaporated. Some may dry or turn a very, very dark color. This is okay — just scrape this part into the bowl too. It’s delicious.
The Student Farm at CCCC 