Local Eating for November- Week 5

Thanksgiving is now a memory, and using local produce seems like too much work during the holiday season. After getting kale or collard greens for the past 6 weeks in our farm share, we are ready to feed it to the animals rather than eat the same old dish. This week we found a quick recipe that gives plain old greens a new twist.

Braised Collards
Saute 1/2 a sliced red onion in oil until soft. Add 1 bunch chopped collards and cook until almost tender. Stir in 2 tsp. of brown sugar and 2 tsp. cider vinegar and cook until tender.

Storage tip for Collard Greens:
Wrap unwashed greens in damp paper towels or a damp dishtowel and then place in a plastic bag in the vegetable drawer of the refrigerator.

Today’s recipe comes from Real Simple’s December 2007 issue