… well, a little tough? Even if you pulse it in the food processor… … and massage it with a little salt? On Friday, around lunchtime, I made a salad, following the steps above, thinking the fine chop, the massage, and the salt would be enough to tenderize the greens.
I’ve made collard wraps with raw collard greens. Remove the tough center rib. I spread the leaves with a soft cheese (maybe chèvre) or hummus, and filled with pickled veg slaw, rolled-up. The pickles help soften the raw collards, I think, but there’s still some crunch.
I’ve got my first local organic veg box coming tomorrow and I think it’s going to contain swede/ rutabaga, which I don’t particularly like. Any ideas? I’m dairy free and nut free, which makes it a bit harder.
Love Roxbury Farm! Ages ago, I was the Chef at West Side Campaign Against Hunger. Roxbury used to donate CSA leftovers to the pantry. I would teach food pantry customers about cooking and using the produce. PS: Love kale this way too! Saving🌿 xo Carla
I actually marinate my curly-kale for at least 24 hrs! usually 36 or 48 hrs! I marinate with 1/4 cup EVOO, 1/4cup lemon juice, chopped garlic clove ( or two), salt, pepper, red chili flakes. And then, after 24 hrs, I begin to add other items. I have been enjoying adding chopped up dried apricots.
just before serving, I have been adding: pepita's(pumpkin seeds), steamed edamame, avocado, and crumbled goat cheese. yum!
I don’t belong to a farm share but am thinking about it. My co-op has great produce, so I’m not sure whether a farm share might save me money and time? Of course it would be great to support a local farm. Have you covered this before? If so I can check out your archives!
We used to have a burger place in town that offered a collard wrap as a bun substitute. They did blanch their collards, and removed much of the thick stem. My favorite way to enjoy the collard wrap was around a turkey burger topped with caramelized onions and pimento cheese. I may need to try this out myself!
This is really smart to tenderize the kale!! Genius move, saving it!
I’ve made collard wraps with raw collard greens. Remove the tough center rib. I spread the leaves with a soft cheese (maybe chèvre) or hummus, and filled with pickled veg slaw, rolled-up. The pickles help soften the raw collards, I think, but there’s still some crunch.
I’ve got my first local organic veg box coming tomorrow and I think it’s going to contain swede/ rutabaga, which I don’t particularly like. Any ideas? I’m dairy free and nut free, which makes it a bit harder.
Love Roxbury Farm! Ages ago, I was the Chef at West Side Campaign Against Hunger. Roxbury used to donate CSA leftovers to the pantry. I would teach food pantry customers about cooking and using the produce. PS: Love kale this way too! Saving🌿 xo Carla
I actually marinate my curly-kale for at least 24 hrs! usually 36 or 48 hrs! I marinate with 1/4 cup EVOO, 1/4cup lemon juice, chopped garlic clove ( or two), salt, pepper, red chili flakes. And then, after 24 hrs, I begin to add other items. I have been enjoying adding chopped up dried apricots.
just before serving, I have been adding: pepita's(pumpkin seeds), steamed edamame, avocado, and crumbled goat cheese. yum!
Thank you for including meeeee!! Xo 💚💚
I don’t belong to a farm share but am thinking about it. My co-op has great produce, so I’m not sure whether a farm share might save me money and time? Of course it would be great to support a local farm. Have you covered this before? If so I can check out your archives!
Great tips about the greens!
We used to have a burger place in town that offered a collard wrap as a bun substitute. They did blanch their collards, and removed much of the thick stem. My favorite way to enjoy the collard wrap was around a turkey burger topped with caramelized onions and pimento cheese. I may need to try this out myself!
Agree! This is super tasty and obviously very healthy, and little ones even like it.
The recipe for the Cheesy Roasted Cabbage looks wonderful but it has a paywall. Can you post it for us? Thanks!