We included broccoli greens and collards in our shares this week, and I know many of you have never tried cooking them before. Simply put, you can use broccoli greens like you use collard greens, braised, stir-fried, sauted, and in soups. Wash in a big bowl of cold water, cut off stems and cut leaves in small pieces to cook.
HERE ARE A COUPLE OF RECIPES FOR YOU TO TRY...
From Epicurious.com
http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805
Ingredients:
- 2 1/2 pounds collard greens
- 2 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice, or to taste
Preparation
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.
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Funny Farm Stuffed Broccoli Leaves-
http://happyfood-funnyfarm.blogspot.com/2009/12/funny-farm-stuffed-broccoli-leaves-new.html
INGREDIENTS - pre-heat oven to 350º
3/4 lb. broccoli leaves ( about 24 leaves)
Stuffing
1 cup dry brown rice
1 cup chicken stock
1 tablespoon olive oil
4 garlic cloves
1 lb. ground buffalo (or grass fed beef)
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon tumeric
1 large egg
Tomato Sauce
1/2 cup chicken stock
1 cup ketchup
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
juice of 1 lemon
Preparation
Steam the rice in the chicken stock until done. In a cast iron skillet saute´ the garlic in the olive oil until tender. Add the ground buffalo and brown.
Cut off the stems of the broccoli leaves and save for stock or juice or compost. When the rice is finished steam the leaves for 5 minutes to make them pliable and bright green. Run cold water over them to stop the cooking and make them safe to handle.
Combine the tomato sauce ingredients in a sauce pan and simmer gently while you stuff the broccoli leaves.
In a large bowl combine the rice and buffalo and taste to see if you need to add salt. Add the egg and mix everything well.
Lay a leaf face up on a cutting board with the stem end pointing toward you. Spoon about 1-1/2 tablespoons of filling onto the leaf just above where the stem met the leaf. Fold the sides over the filling, press the filling tightly back into the leaf and roll it up as tight as possible. Place in an oiled casserole dish. Continue until all the leaves are filled.
Spoon the sauce over all the stuffed leaves. Place the cover over the casserole dish and bake for 45 minutes at 350º.
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AND FROM JUST A PINCH RECIPE CLUB...
Charlie from Beaumont, TX (pop. 118,296) says:
If you're fortunate enough to have broccoli in the garden, or know someone who does, this is a special treat. It's quite tasty and not bitter, unlike most greans.
| Cook time: | 30 Min | | Difficulty: |
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| Prep time: | 1 Hr | | Serves: |
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| - A mess of broccoli greens - 1/2 md onion, sliced - 2 clove garlic, crushed/minced | - 1 Tbsp bacon grease - 1 tsp steak seasoning |
1. In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.
2. Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning (here in SET, we use TexJoy). Remove from heat.
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Kickin' Collard Greens- From All Recipes.com | |
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| Rated: |  |
Submitted By: Ken Adams Photo By: MOLLE888
Prep Time: 10 Minutes Cook Time: 1 Hour | Ready In: 1 Hour 10 Minutes Servings: 6 |
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"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."
Ingredients:
1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt | 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces |
Directions:
| 1. | Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. |
| 2. | Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 4/18/2012 |
