Recipe by Courtney McDonald
Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.
Serves 6; Recipe by Courtney McDonald
-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste
Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.
Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.