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October 26, 2018

CSA Week 27

Hello and Happy Friday! It is all about the greens and roots this week in CSA. We have kale, lettuce mix, collards, radishes, turnips, and more. All of these ingredients are great for salads and so much more. Collard greens are a new addition to CSA this fall. They are are an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, vitamin C, dietary fiber and calcium. In addition,collard greens are a very good source of vitamin B1, vitamin B6 and iron.

Braised Collard Greens and Butternut Squash

Instructions:

2 tablespoons olive oil

1 small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces

10 ounces frozen cubed butternut squash

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

2 tablespoons olive oil

1 small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces

10 ounces cubed butternut squash

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

Instructions:

  1. Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
  2. Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
  3. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
  4. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
  5. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
  6. Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
  7. Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
  8. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
  9. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
  10. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.



Daikon Radish Chips

Ingredients:

  • 1 Daikon radish, sliced thinly (a mandolin will yield the best results)
  • Olive oil spray
  • Coarse sea salt, fresh ground pepper, garlic powder, to taste


Instructions:

1. Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.