Pasta With Collard Greens and Onions

Pasta With Collard Greens and Onions

TOTAL TIME: 35 MINUTES
SERVINGS: 4

Recipe courtesy of NY Times Cooking

Recipe courtesy of NY Times Cooking

INGREDIENTS

  • 1 bunch fresh collard greens, stemmed and washed
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
  • Salt to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
  • 8 to 12 ounces pasta, any shape
  • 1/2 cup cooking water from the pasta
  • 1 to 2 ounces Parmesan (to taste)

DIRECTIONS

  • Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswire into thin ribbons.
  • Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
  • Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
  • Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
  • Enjoy!

Collard Greens with Bacon

Collard Greens with Bacon

TIME: 25 MINUTES
SERVINGS: 8

Recipe courtesy of Martha Stewart

Recipe courtesy of Martha Stewart

INGREDIENTS

  • 2 bunches fresh collard greens, stemmed
  • 3 teaspoons vegetable oil
  • 1/2 red onion, sliced
  • 3 slices bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons cider vinegar
  • 1 cup homemade or low-sodium store-bought chicken stock

DIRECTIONS

  • Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
  • Heat oil in a very large skillet over medium-high heat. Add onions and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
  • Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
  • Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

NOTES: Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

Creamed Turnips with Buttery Greens

Creamed Turnips with Buttery Greens

TOTAL TIME: 25 MINUTES
SERVINGS: 4

Recipe from Heron Hollow Farm courtesy of Birmingham Home & Garden

Recipe from Heron Hollow Farm courtesy of Birmingham Home & Garden

INGREDIENTS

  • 1 pound sweet fresh hakurei turnips
  • 2 cups milk or cream
  • 1/2 stick of butter
  • Salt and pepper to taste
  • 2 cloves fresh garlic
  • Wine or vinegar

DIRECTIONS

  • Boil turnips in milk. Add butter; then add salt and pepper to taste.
  • Simmer about 20 minutes, and mash turnips. Turnip tops may be sauteed briefly in butter and garlic with a touch of wine or vinegar and salt.
  • Serve hot and enjoy!

"When cooking, the Doonan's have a favorite kitchen tool, a cast-iron pan. Used in this recipe and many others, the pan carries flavor and the good grease from one meal to the next." - read more in Birmingham Home & Garden