We are participation in a local CSA again this year, bringing home a bushel of fresh, organic vegetables every week. Sometimes, I know just what to do with an item, and other times I find the week going by and there it sits – unused. This week, that was the case for fennel, collard greens, and cabbage. Now, I must admit, I just pitched the fennel. I know! But, time just got away from me. But, I was determined to use the collards and cabbage, so this is what I worked up (last night and tonight) and it met with success as judged by the spousal unit and children.
Sweet and Savory Collard Greens
2 bunches collard greens, washed, stemmed, and cut into medium pieces
3 T olive oil
3 T agave
Sea salt to taste
Coat a frying pan with olive oil. Place the collards inside and toss to coat. Drizzle with agave and sprinkle with sea salt. Cook on medium until wilted. Yummy.
Chili Lime Cabbage
1 head cabbage, cored and quartered
4 T olive oil
Place quartered cabbage pieces on baking pan, with insides facing up. Drizzle each with 1 T of olive oil and juice of 1/4 lime. Sprinkle with chili powder and sea salt. Bake at 350* until tender.
Easy recipes, but they worked out well!