Southern Collard Greens and Kale

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

http://www.foodnetwork.com/recipes/emeril-lagasse/southern-cooked-greens-recipe3/index.html

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 jalapeño 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!