Well, my CSA has delivered two weeks of fantastic produce. Tonight I tackled the stack of Collard Greens, finding a recipe from a site (www.thedailygreen.com) after my own heart. University of Illinois Extension was also really helpful for practical Collard growing and harvesting tips.
I substituted white vinegar for cider vinegar, added a hefty dose of Cayenne Pepper, and enjoyed Bacon from the University of Minnesota Meat Lab! I'll share it now...
"Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.
SERVINGS
12
INGREDIENTS
6 slices bacon (about 4 ounces), cut crosswise into 1/4-inch-wide strips
1 medium onion, coarsely chopped
5 pounds collard greens, tough stems discarded, leaves coarsely chopped and rinsed, but not dried
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
PREPARATION
1. In 8-quart saucepot, cook bacon and onion over medium heat until onion is tender and bacon is browned, about 15 minutes, stirring occasionally.
2. Increase heat to medium-high, gradually add collard greens to saucepot, stirring until wilted. Reduce heat to medium-low, cover and cook until tender, about 10 minutes. Increase heat to medium-high, uncover and cook, stirring, until most of liquid evaporates. Stir in vinegar, salt, and pepper.
http://www.thedailygreen.com/healthy-eating/recipes/353#ixzz0JJJhzhUV&D"
I'd say it turned out pretty well. So it was a night of cathartic cooking, antioxidants galore, and accompanied by some Gospel Dub by Solomon Jabby :)
Followed up by some watering and wedding in the garden. It's looking pretty good.
