COLLARD GREENS

Greens & Beans

3 C cooked black-eyed peas, garbanzo, or your choice
1 t thyme
3 T olive oil                   

2-3 bay leaves
1 large onion, chopped                                 

1large bunch Swiss chard kale or other greens
3 cloves
garlic                                                                        

salt & pepper

Heat oil in skillet, add onions and garlic, sauté with thyme and bay leaves. Add the beansand chopped greens, cook ½ hour on low. Season with salt and pepper. Remove bay leaves. 8-10 servings

Shepherd’s Pie//Collards Style

1 bunch collards, chopped fine
½ lb bacon, chopped uncooked * optional
1 med onion, chopped
3 cloves garlic, sliced
2 Cups thinly sliced carrots
¼ C sesame oil
4 C mashed gold potatoes
2 C shredded cheddar cheese
1/2 t salt & ¼ t pepper
2 T tamari sauce –this is naturally fermented soy sauce, great flavor 

Heat the sesame oil in a large skillet, add bacon (optional,) onions, garlic, carrots, stir and cook till translucent. Ad collards all at once and stir to coat. Add 2 T water to steam and cover on med heat for 5 minutes, stirring occasionally. When collards are fully softened, add the tamari sauce, and stir. Place this mix in a 9x13 glass lasagna pan. C Top with mashed potatoes, and top with cheese. Bake at 375 degrees for about 45 minutes. This is so tasty. May use with with different greens…..  

TRADITIONAL (OR NON) COLLARD GREENS
Cut up and brown in oil about 1 lb soy sausages (bacon or pork sausage to be traditional southern) with 4-6 cloves of garlic. When the soysage is well- browned, add collards (slice out the main rib and slice it into chunks, slice the leaves into strips.) Cover pan and cook briefly or longer if desired at high heat until collards wilt.
Serves 4 (or 2 farmers.)

Serve over pasta or rice. Speak with a southern d-r-a-w-a-a-a-l while preparing and enjoying this nutritious meal. Collards are high in protein, 4.8 grams per 100 grams.

COLLARDS WITH MASHED POTATOES
Wash potatoes and cut into small pieces to equal 5-6 C, leave the skins on. Barely cover with water and add 1 T salt, bring to a boil and then simmer till tender, about 20-25 minutes. Drain liquid (save for stock). Add 1/4 C butter or garlic butter and about 2 C milk (more or less depending on thickness you enjoy). Mash with a mixer. Prepare greens as potatoes cook. Slice 2 leeks using 6-7 inches of stem. Grate 3 carrots. Chop 3-4 cloves garlic. Sauté these in 1/4 C olive oil in large deep fry Add salt and pepper generously, stir often. Finely slice and then chop one bunch collard greens. Add to sautéed vegetables. Stir and wilt, over high heat. Add 1 T fresh thyme leaves (strip them from stems.) After 10 minutes, add 1/2 C water and cover with lid and allow to steam another 10 minutes. Serve the greens aside the mashed potatoes. Salad or cooked squash make a good addition. May add bacon or sausage to this recipe but it is wonderful alone. Can make cheesy mashed potatoes by adding 1/2 C Parmesan (or favorite cheese) at the end of mashing.