Serves 6; Recipe by Courtney McDonald

Ingredients:
-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

Ingre­di­ents:

• 2 pounds large fresh assorted mushrooms
• 1 Table­spoon olive oil
• 6 Table­spoons sweet butter
• 1/2 cup chopped shallots
• 4 gar­lic cloves — very finely minced
• 1/2 cup chopped fresh flat leaf parsley
• 1/2 tea­spoon salt
• Freshly ground black pep­per — to taste
• 1/2 cups Madeira wine
• Juice of 1 lemon

Instruc­tions:
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.