This week we picked up some fresh young collard greens from Serendipity
Farms at the Castro Farmers Market (Weds, 4-8pm). Serendipity, located
near the coast in Carmel Valley, has a reputation for bringing the sweetest
greens to market. The collards are no exception, with a sugary stem and a
good strong bite to the leaves.
Collards are at the top of the charts for nutrient density (using the ANDI system),
which measures the nutrients delivered per calorie. They are a sturdy and versatile
green, good in combination with grains, beans, meats, and even fruits.
For the sweet tooth:
1 onion, sliced into thin rings
1 bunch collard greens, washed and cut
1 apple, thinly sliced
1-2 cups cooked pinto beans
2 T raisins
2 T olive oil
In a hot skillet, add olive oil and onions. Cook on medium heat until caramelized,
about 10 minutes.
Add apple slices until lightly browned.
Add collard greens, stirring quickly so the leaves are coated with oil. Add more
oil if necessary. Salt while cooking.
Add pinto beans, until they are heated through.
Stir in raisins, if desired, and serve.
For a savory dish:
1 bunch collard greens
1-2 T olive oil
1/2 - 1 t gluten-free tamari or balsamic vinegar
3-4 strips bacon, if desired
For a simpler savory dish, saute collards in olive oil with some tamari or vinegar.
Cook on high until leaves turn bright green but are still crunchy. Serve with crisp
bacon if desired. Brown rice is a perfect accompaniment.
You can find collard greens from the following farms:
Serendipity Farms - Castro, Ft. Mason, Sunset, Divisadero, Temescal
Tomatero Farms - Upper Haight, Mission Community Market
Blue House Farm - Upper Haight, Mission Community Market
Fifth Crow Farm - Sunset, Castro