Southern Collard Greens and Kale

Our local CSA member Craig sent this recipe to me earlier this year...


Also here is a recipe from our member, Kay, in Tomball...

Kale and Potato Soup

¼ c. extra virgin olive oil
½ lb. smoked sausage (I left this out)
1 medium onion, chopped
1 lb potatoes, peeled, cut in 1 inch cubes
6 cups of broth
1 lb kale (stems and centers removed—I didn’t do this)
2 cloves garlic, smashed

I added:
2 jalapeƱo peppers, seeded and chopped
2 carrots, same size chop as the onion
1 parsnip, same size chop as the onion
2 oz of pancetta, chopped

Saute pancetta until crisp. Set aside.  Add onion, peppers, carrots, parsnip, and garlic and cook until the onion is wilted and beginning to brown.  Add potatoes and stir to coat; add broth.  Simmer gently until the potatoes are almost cooked.  Add chopped kale.  Simmer 5 minutes.  Return pancetta to pot. Simmer 2 minutes and serve.

I served it with a green salad and cornbread with the last of the corn in it and it was a perfect meal for this weather!


Arugula Tuna Wrap

What you need:

Fresh cut arugula
Cream cheese


Get out your tortilla and spread cream cheese on it.
Spread the tuna on the center of the tortilla on the cream cheese.
Put a handful of arugula on the tuna, and wrap it up.
If you want to heat it up, do not put the arugula in, put it in the oven,
then after it is hot put the arugula in. If you put the arugula in the wrap
while you are heating it up then it will wilt and will not taste as good.


From Brooke Stufflebeam, Brad and Jenny's daughter.

Peppers, Eggplant, and Okra

Here is an email I received from one of our members with a few links to recipes for Peppers, Eggplant, and Okra...

I have a recipe for your peppers, if you would like to share: http://gluten-free-foodie.net/2011/08/09/yucatan-inspired-ceviche/