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Creamy Polenta Soup with Collard Greens

Creamy Polenta Soup with Collard Greens

4 Servings | Prep Time 10 mins | Cook time 35 mins

  • 2 cups milk of choice
  • 3 1/4 cups vegetable stock, divided
  • 1 1/4 cups polenta (not quick cooking)
  • 1 cup Fontina cheese, grated (optional)
  • 1 tbsp. unsalted butter
  • Salt to taste
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens stems
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. 

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Southern style greens

Southern style greens

Serves: 6-8 | prep time 10 minutes | Cook time 60 minutes

  • 3 TBsp butter
  • 8-12 oz ham hock, chopped
  • 1 medium onion, chopped
  • 2 slices applewood-smoked bacon, chopped
  • 1 lb collard greens (about 2 bunches), center ribs and stems removed, leaves chopped
  • 1 lb turnip or mustard greens (about 2 bunches), bottom stems trimmed, chopped
  • 1 turnip, peeled, coarsely chopped
  • 2 TBsp prepared horseradish
  • 2 TBsp sugar
  • 1 TBsp kosher salt plus more for seasoning
  • 1 tsp crushed red pepper flakes

 

Melt butter in a large pot over medium heat. Add ham hock, onion, and bacon. Cook, Stirring occasionally, until onion is translucent, about 8 minutes.

Add all greens, turnip, horseradish, sugar, 1 Tbsp salt, 2tsp pepper, red pepper flakes, and 6 cups water. Cook, partially covered, stirring occasionally, and adding more water by tablespoonfuls in pan is too dry, until greens are tender, 45-60 mins. Season to taste with salt and pepper.