One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options.
This recipe came courtesy of Heather M. via the How to Cook Everything. In the original recipe, these were served alongside a crispy skin salmon dish, but this preparation would be perfect with nearly any entrée.
Most collard green recipes call for ham hocks or chicken stocks to help add flavor, but collard greens can be prepared vegetarian friendly as well! Collards are much like kale or chard but much tougher and so require more cooking, so this recipe cooks the collards low and slow, and add the sweetness from the sorghum and onions.
We loved that cauliflower alfredo so much the last time we made it, when we got another head of cauliflower it had to be made again. This recipe incorporates a bunch of fresh veggies and can be an appetizer or a main dish. The collard greens need a quick blanch and they are easily used as wraps. If you struggle to use your greens, this is a creative way to get them in your rotation.