Posts Tagged With: Collard Greens

Pasta with Collard Greens and Onions

I really never thought I would be cooking collard greens, or even stranger, growing it – and lots of it!

Nor that I would find collard green dishes that are kosher and healthy and that even my 7 year old would eat – which he did! (although he did call this spicy, so less red pepper flakes next time for him). But leave it to Martha Rose Shulman. She is definitely my vegetarian cooking hero. Whenever I have a vegetable I am unsure how best to use, it seems it always ends up being Martha who has the recipe that catches my eye (and my taste buds).

This is a beauty.  I had to hold myself back from piling my plate high with this (I was generous with my husband though). And, it was really tasty cold as leftovers for lunch!


Pasta with Collard Greens and Onions

Martha Rose Shulman

1 bunch collard greens, stemmed and washed (from the garden)

2 tablespoons extra virgin olive oil

1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain

Salt to taste

¼ teaspoon red pepper flakes (optional)

2 garlic cloves, minced

Freshly ground pepper

8 – 12 0unces pasta, any shape (I used linguini)

½ cup cooking water from the pasta

1 to 2 ounces Parmesan (to taste)


Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water.

Drain, squeeze out excess water and cut crosswise into thin ribbons.

Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes.

Add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute.

Add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes.

Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens.

Serve, topping each serving with Parmesan to taste.

Serves 4.

Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | Leave a comment

Collard Green and Potato Hash with Poached Eggs

Collard greens are really good for you. They have both a cholesterol-lowering ability and cancer preventive properties. And they are growing beautifully in my garden this year.

It has gotten hot over the past couple of weeks, so I think their season may soon be drawing to a close until the fall. So for their farewell dish, I made Martha Rose Shulman’s Potato and Collard Green Hash and added poached eggs, because all hashes deserve to be served with a good egg.


Potato and Collard Green Hash with Poached Eggs

Based on Martha Rose Shulman’s Potato and Collard Green Hash

1 1/2 lbs collard greens, stemmed (from the garden)Kosher salt

3 tablespoons extra virgin olive oil

1 onion, halved and sliced very thin 

2 to 4 garlic cloves, sliced thin

¼ to ½ teaspoon crushed red pepper flakes (optional)

¾ pound yellow-fleshed potatoes, such as Yukon gold

4 – 6 eggs (from Farmer Kim)


Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer.

Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.

Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes.

Stir in the collard greens. Mix together for a few minutes.

Add 1 cup of the cooking water and salt to taste, bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.

While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.


Meanwhile, poach the eggs (click here for Alton Jones’ directions on poaching eggs) and place in a bowl of ice water to cool.

Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash.


Taste, adjust seasonings , top with eggs and serve. Enjoy!


Serves 4 – 6

Categories: Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Corn, Edamame & Tomatoes with Pasta and Basil Oil

If it was a little later in the season, all the vegetables except the corn would be from my garden. But I couldn’t wait that long, so the corn is from Preston, Maryland, the tomatoes from Highland Orchards, the edamame is frozen, but the scallions and basil ARE from my garden.

This is such a colorful dish, with richness of flavor to match the colors. We initially had the pasta and vegetables separated, I am including that picture since it shows the vibrant colors off best.

But the two dishes begged to be combined, and combine them we did.  Perfect!  Thus the adaptation I am presenting here. That, plus my use of less basil oil and heavier balsamic in the vegetables themselves.

Corn, Edamame & Tomatoes with Pasta and Basil Oil

Adapted from Martha Stewart’s Skillet Corn, Edamame, and Tomatoes with Basil Oil

1/2 lb linguine

1/2 cup fresh basil leaves (from the garden)

4 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/4 cup finely sliced scallions (from the garden)

1 1/2 teaspoons minced garlic (from 3 small garlic cloves)

3 1/4 cups corn kernels (from 3 – 4 ears) (from Preston, MD)

2/3 cup frozen shelled edamame, thawed

1/2 pound cherry tomatoes, halved (1 3/4 cups) (from Highland Orchards)

2 tablespoons balsamic vinegar


Bring a large pot of salted water to boil and cook linguine according to package directions. Drain.

Meanwhile, bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 2 Tbsp oil, and 1/4 teaspoon salt in a blender or food processor until smooth. (I ended up using my spice grinder, it worked the best).


While the pasta water is heating or pasta cooking, heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds.

Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning).

Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.


Drizzle basil oil on vegetables, and stir.

Toss the pasta with the vegetables. Serve and enjoy!.

Serves 4

Categories: Edamame, Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: , , | 1 Comment

Collards and Kimchi

The collards in my garden have come back strong after the groundhog decimation of early spring.  Thank you solar powered electric fence. They are finally growing bigger and healthier leaves.

I found a recipe by Chef Ed Lee for collards and kimchi (I LOVE kimchi) but it used lard and ham – foods we do not eat.  So I adapted it to a healthier version.

While I was making it, I also made a Korean cucumber salad and was going to make fried eggs.  So I realized I basically had a deconstructed bibimbap without the rice.  So, I made some brown rice and a version of bibimbap it became. In case you are wondering, we used microwavable brown rice which I keep in the pantry. If I regular rice, it would have taken too long; it really was a last minute decision.

By the way, the cucumber salad was fantastic.  I will post a version once my cucumbers come in.

Collards and Kimchi

adapted from Chef Ed Lee

2 Tbsp butter

1 cup chopped onions

1 1/2 lbs collard green, washed, stemmed and coarsely chopped (from the garden)

1 1/2 – 2 cups chicken stock

2 tsp soy sauce

1 1/2 Tbsp apple cider vinegar

8 oz kimchi


Heat the butter in a medium pot over high heat.  Once it foams, add the onions and saute for 5 – 7 minutes, until they are nicely colored.

Add the collards, chicken stock and soy sauce.  Cover and cook over medium heat for 15 – 30 minutes (fresh collards from the garden cook on the shorter end).  The collards should be tender but still have a little chew to them.

Add the vinegar and cook for 1 minute.  Add the kimchi, mix and serve immediately. juices and all. Enjoy!

Serves 4 – 6


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Collard Green and White Bean Khoresh

What do you get when you take a tagine and give it a persian twist?

A khoresh that is both healthy and…extremely flavorful!!

Collard greens are something I never tasted until I grew them in my garden a few years ago.  I guess that is because they are often prepared with ham or bacon, foods we don’t eat. Most traditional preparations are not very healthy, so I have been on a search for vegetarian, healthy preparations. This was the best yet, we all loved it.  And yes, it was even better the second day.

Can you see the fennel fronds in the picture above?  Don’t omit them, they are key to the bright flavor in the stew.

The beautiful greens in here are collard greens from my garden. They survived the groundhog and are growing strong.

Collard Green and White Bean Khoresh

Adapted from Marth Rose Shulman’s Collard Greens Tagine with Flageolots

1/2 pound (about 1 1/8 cups) dried navy beans, soaked at least 6 hours in 1 quart water, then drained 

1 large onion, cut in half: one half cut in half again, the other chopped

4 large garlic cloves; 2 crushed, 2 minced

1 teaspoon coriander seeds

2 teaspoons cumin seeds

2 tablespoons extra-virgin olive oil

1 large fennel bulb, cored and diced, fronds chopped and reserved for garnish

Salt to taste

1 teaspoon paprika 

1 large jalapeño, minced 

2 tablespoons tomato paste (I always use a little more)

1 pound collard greens (from the garden)


Cooked persian rice, preferably with tah dig, for serving 


Transfer drained beans to a large, heavy flameproof casserole or Dutch oven. Add 6 cups water, onion and crushed garlic cloves, and bring to a gentle boil over medium-high heat. Cover and reduce heat to low. Simmer 45 minutes. Using tongs, remove onion and garlic cloves and discard.

Meanwhile, in a small skillet over medium-high heat, toast coriander and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.

Heat oil over medium heat in a large heavy skillet and add chopped onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic, diced fennel and a generous pinch of salt.

Cook, stirring frequently, another 5 minutes, until fennel has softened slightly. Stir into beans. Add ground spices, paprika, 1 tsp salt, jalapeño and tomato paste and return to a simmer. Cover and simmer 30 minutes. Taste and adjust salt.

Meanwhile, stem and wash collard greens. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into 1/2-inch strips. It should be about 5 cups of greens.

Add collard greens to beans and vegetables. Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender.

Stir in chopped fennel fronds and simmer another 5 minutes. Taste and adjust seasonings.

Place the rice in wide soup bowls. Ladle the khoresh on top. Garnish with tah dig (crispy bottom of the rice), and serve.

Serves 6

Categories: Kosher, Main Dish, Recipe | Tags: | Leave a comment

Pasta with Collard Greens and Lemon

I grew collard greens last year.  They grew well, but I wasn’t thrilled with any of the preparations I made with them.  They were ok, they just didn’t grab me.  So, before I decide whether or not to try them again this year, I wanted to try a totally different preparation.


I am happy to report that I plan to grow collard greens again this year.  Not only was the pasta preparation a hit, the taste of the collards prepared this way beckons for other uses, such as in a frittata or simply as a side.


Why care about growing or eating collard greens?  They are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties.


Pasta with Collard Green and Lemon

slightly adaptedfrom, December 2012

2 Tbsp olive oil

2 cloves garlic, sliced (from the garden)

1/4 tsp red pepper flakes

1 bunch collard greens (12 oz), ribs removed, thinly sliced

1/4 cup pine nuts, toasted

Grated zest of 1 lemon, plus more for garnish

2 Tbsp lemon juice

Coarse salt

12 oz pasta

1/4 cup freshly grated Parmigiano reggiano


Put a large pot of salted water to boil. Cook pasta according to package directions, reserving 1/2 cup of cooking liquid.

Meanwhile, heat oil in a large skillet over medium heat.  Cook garlic and pepper flakes until tender, about 1 minute.


Add greens and cook, stirring, until tender, about 4-5 minutes.


Remove from heat and stir in the pine nuts, lemon zest and lemon juice.  Season with salt.


Drain the pasta and add to the skillet, tossing to coat.  Add pasta water if more moisture is needed.


Sprinkle with lemon zest and cheese before serving.  Enjoy!


Serves 4.

Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | Leave a comment

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