Tips and Recipes
for Brookfield Farm Crops

  
   
 
 
Collard Greens (Brassica oleracea var. acephala)

 Collard greens are one of the oldest members of the cabbage family. They probably originated in the Mediterranean region, then spread all over much of the tropical and subtropical world. Collards first came to America on slave ships from Africa and are mostly consumed in those regions where slavery existed. A crucial ingredient of southern "soul food," collards supply folic acid, calcium, potassium, iron, and vitamin A.
 
 

 

Recipes:

Fried Collard (from: Africa News Cookbook)
1 onion, finely chopped
6 tbsp oil
1 large tomato, sliced
1/2 tsp salt
1/2 tsp curry powder
8 cups collard greens, finely shredded
2 carrots, shredded
1 green bell pepper, chopped

Sauté onion in oil until lightly browned. Add sliced tomato, salt, and curry powder; stir over medium heat 2-3 minutes. Mix in collard, carrots, and chopped pepper. Pour in 1/2 cup of water. Cover, reduce heat, and simmer until liquid is absorbed. For a variation, add cooked, diced potatoes. Serves six.

 

Spicy Collards (from: Moosewood Restaurant Cooks at Home)

1 large onion, diced
1 Tbsp olive oil
1 bunch collards (about 2 pounds)
2 tsp vinegar (or to taste)
1/4 tsp. crushed red pepper flakes
salt and pepper

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately. Serves 4.

Variations:
--Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
--Add 2 cups of cooked field peas or lima beans
--Top with chopped black olives and chopped hard-boiled eggs

 

Storage Tips:

  • Refrigerate collard in the hydrator drawer. A plastic bag to retain moisture is helpful.

  • Properly stored, collard can last up to three weeks in the refrigerator.