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Recipes from the Farm      Back to Recipes page Tasty Winter Greens       Originally posted 1/6/2003 Ingredients: 1 Bunch Collards or Kale, about 8-12 leaves 1/2 T Olive Oil 1 Apple, washed, peeled if desired, and then grated 1 Small Onion 1/2c Vegetable* or Chicken Broth Salt and Pepper Directions: In case you're rather new to whole greens, here's one way to clean a bunch of collards or kale. The easiest way to do it seems to be to put them as whole leaves into a dishpan or sink full of cold water. Rub the each leaf between your palms, front and back of the leaf at the same time, as if you're just rubbing your palms together, only you have the leaf between them. When you've done each leaf like this to remove the sprays and grit, hold a stem in one hand, take a sharp knife in your other, and slide the knife down both sides of the stem to remove the leaf. Discard the stem, unless you really like them. (Personally, I think they cook up with the consistency and tastiness of partical board. They DO make fine compost though. ;D ) Drain the leaves. While they're set aside, heat 1/2T olive oil over medium heat in a large saute pan, and chop a small onion. (We only use sweet ones these days, but it's your preference.) It would probably be about 3/4c. Put it into the hot oil and give it a good stir to coat. Then, tidily stack the leaves. Chiffonade them (cut them into 1/4" strips). Your onions should be getting pretty soft by now. When they are, add the apple and collard strips and some salt and fresh-grated pepper. (Mixed peppercorns, pink, green, white, and black, are especially nice. They're available in the bulk section at Whole Foods.) Cook one minute. Pour on 1/3 -1/2c broth. Stir and simmer 'til greens are tender. You're done. Happy New Year! Theresa

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