Serves 6; Recipe by Courtney McDonald
-3 bunches collard greens, stems removed, cut into 1 inch ribbons and washed
-1 tsp. olive oil
-1/4 pound sliced bacon, cut into ½ inch pieces
-1 white or yellow onion, finely chopped
-4 cloves garlic, minced
-2 Tbsp. red or white wine vinegar, or apple cider vinegar
-salt and freshly-ground black pepper, to taste
Place the olive oil and bacon in a large pot over medium heat. Stirring occasionally, cook until the bacon just begins to brown. Add the onion and garlic and cook until soft – about 10 minutes. Begin adding the washed collard greens. Add as much as can fit in the pot at a time; they will steam and cook down quickly. Add more as there is room in your pot. Add a few tablespoons of water as needed to help wilt the collard greens. Cook greens, stirring frequently, until soft and flavorful – about 25 minutes. Add the vinegar and cook another 5 minutes. Season to taste with salt and pepper and serve immediately.
Category: Side Dish
PlacerGrown ingredients used: Meyer Lemons, Wine
Heat oil in 12 inch skillet over medium high heat until simmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid had completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer. Add shallots, garlic and parsley and cook until softened, about 3 minutes. Add Madeira and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste, turn out into a heated vegetable dish, and sprinkle with fresh lemon juice, serve immediately with a crusty bread. Serves 8 to 10.