CSA member Tamara made these tasty collard green and pesto ravioli dishes from our recent distributions. Enjoy, and if you have any recipes you’d like to share, please contact firstname.lastname@example.org.
Sautéed Collard Greens
24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
6 slices sautéed turkey bacon (recommend Applegate)
2 tablespoons butter
1⁄2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1⁄2 cup chicken stock, homemade is best
black pepper, freshly cracked
chicken or vegetable stock (We used vegetable stock.)
Wash greens thoroughly, making sure all dirt and grit have been removed.
In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
Once onions are tender, add collard greens and chicken stock to the pan.
Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens — if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Add turkey bacon to collard greens and mix at the end, or decorate the collard greens with the turkey bacon and allow diners to mix in.
Recipe source: Genius Kitchen
Parsley Pinenut Pesto
2 cups of parsley leaves (or parsley and cilantro combination)
1/2 cup pine nuts, toasted and cooled
1/2 cup grated parmigiano reggiano cheese
1/2 cup olive oil
1-2 cloves garlic, peeled
salt and lemon juice to taste
Directions: place the parsley, pinenuts, reggiano cheese, olive oil, and garlic in a food processor and process until it resembles a fine paste. Add salt and lemon juice to taste.