Pouring stock into the collard greens
Pouring stock into the collard greens

We’ve started harvesting our spring collard greens. Look for freshly-cut bunches in the egg fridge by the farmstand exit. We’ll have more produce as the season continues. Meanwhile, here’s a recipe from Meg Athearn that makes the most of these crunchy, nutritious cousins of the cabbage:

Quick Spring Collards

4 strips Moglo bacon cubes
3 cloves garlic, diced
2 shallots or 1 onion, chopped
4 cups collards, stems removed and shredded
1 cup vegetable or chicken stock
1 teaspoon red pepper flakes (optional)

Cube the bacon into smaller pieces. Cook until crisp, then remove with a slotted spoon and set aside.  Pour off half of the bacon fat.  Add in garlic and onions to sauté.

Rinse shredded collards in a colander, then add to the onion mix.  Toss them together and allow the collards to sweat down in size.  Add the bacon crumbles and mix. 

Finally, add your stock and mix it all together.  Cover and allow it all to steam for 5-7 minutes.  Add more liquid if necessary.  Salt to taste. Enjoy!

Options:

1. For a heartier meal, cooked collards can be mixed with cheddar cheese and brown rice.

2. To make a quiche or frittata, add cooked collards to whipped Moglo eggs and your choice of dairy mixture.

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