Veggie Highlight: Kale and Collards
Kale and Collards are this week’s green veggie highlight. Due to some crop failure, we haven’t had as much leafy greens as hoped, so we hope you find great ways to use those kale and collards this week! Kale is very nutrient dense. 1 cup of raw kale has just 33 calories yet contains 684% of vitamin K, 134% of vitamin C, 206% of Vitamin A plus iron, folate, omega-3s, magnesium, calcium, iron, fiber, and 2 grams of protein. Collard greens are also nutritious. Part of the cabbage family, collard greens is rich in dietary fibers. Paired together, kale and collards make and nutritious-and-delicious pair! Below is a recipe for a kale and collard green stir fry dish. At the bottom, you can find links for other ways to use your produce this week.
Seasoned Collard Greens and Kale
1 large bunch collard greens, about 1 to 1 1/2 pounds
1 large bunch kale, about 1 to 1 1/2 pounds
3 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons fresh lemon juice
Optional: dashes hot pepper sauce
Rinse collard greens and kale thoroughly. Drain and cut out large, tough stems and ribs. Slice the leaves into 1/4-inch strips. You should have about 8 packed cups.
Heat the olive oil in a well-seasoned heavy skillet or wok over medium-high heat. Add the garlic and cook, stirring, 30 seconds.
Add half of the collard greens and cook, stirring, for about 30 seconds.
Add half of the kale and cook stirring, for about 1 minute, or until the leaves begin to soften.
Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired.
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