Come this time each year, I’m pretty green’ed out. Week after week, chard, kale, and collard greens appear in my box and dominate the market’s offerings. And while I’m a big fan of hearty greens, there is only so much one person can take. But friends, there is hope…at the Marin Farmer’s Market this weekend, Zuckerman’s famous asparagus made an appearance! I can smell Spring just around the corner! Before we leave our beloved greens behind, here is my go-to collard green recipe.
Serves 1-2
1 bunch collard greens (both ribs and leaves), washed, drained and chopped into ½ inch ribbons
½ red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
2-3 garlic cloves, minced
½ teaspoon chili flakes
salt and pepper
pancetta, cut into bite-sized pieces (optional)
In a medium saucepan, boil several cups of water. Add collard greens and cook for 8-10 minutes. Drain and press any excess water out of the greens by pressing against the side of a colander with a spatula.
In a frying pan, sauté red onions in olive oil for 3-5 minutes or until soft. If adding pancetta, throw this in your pan with your onions. Add garlic and sauté another 30 seconds. Then add greens, chili flakes, lemon juice, and salt and pepper. Sauté everything together for about a minute, then serve hot.
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Hi there, I put together the e-newsletter for the Marin Agricultural Institute which runs 8 farmers markets in the Bay Area, can I put your recipe into the newsletter this month?
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