Posts Tagged ‘collard greens’

Collard Green Lasagne

This week’s CSA box contained the most variety we’ve had so far, including cucumbers, broccoli, onions, basil, zucchini, chard, lettuce, spinach and more. I believe our pick up members (my house hosts the CSA pick up for about 50) are getting a bit tired of kale and collards, however, since we had several bunches left over in our “community chest” trade box.

Preparing collard greens is a new experience for me, but thus far we’ve been preparing them according to this method. Today we decided to try making a lasagne with fresh collard greens and other veggies found in our backyard and CSA box.

I modified a vegan recipe I found here to suit our tastes and the veggies we have on hand. (btw, check out that blog; she has tons of kale recipes for those of us with lots of kale)

Lasagne with Collard Greens & Zucchini


  • 8-ounce package lasagna noodles (uncooked)
  • 16 oz ricotta cheese
  • 7-ounce package shredded mozzarella cheese
  • 1/4 cup fresh shredded parmesan cheese
  • 24-ounce jar of marinara sauce (or homemade equivalent)
  • 14.5-ounce can of diced tomatoes (do not drain)
  • handful fresh basil
  • 1/8 c fresh oregano
  • handful fresh parsley
  • olive oil
  • 1 small onion, chopped
  • chopped garlic (fresh or jar)
  • 1/4 cup red wine
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium zucchini, washed, cut lengthwise in quarters and slice thinly (or shred with a grater)
  • 4-6 cups of chopped fresh collard greens (I remove the large stems and then chop the collards into manageable pieces)

To start, mix 2/3 of the mozzarella and all of the ricotta cheese with a fork in a bowl, keeping the remaining 1/3 of the mozzarella for the top. Set aside for later.

Place fresh herbs in food processor and give it a whirl. Mix with jar of marinara sauce and additional canned diced tomatoes. Set this aside for later.

Saute onion and garlic in olive oil just until tender. Add sliced mushrooms and salasagne 1ute about 5 minutes, until mushrooms begin giving out their juices. Add small amount of red wine and saute, uncovered, for another 5 minutes or so. Add chopped collard greens and cover with a lid. Steam greens for at least 5 minutes, stirring occasionally. Remove from heat and leave, covered, on stove until ready for use.

In a large baking dish, layer 1 cup of sauce into bottom of pan. Add layer of noodles, then add the zucchini slices. Add layer of greens mixture and sprinkle with pepper. Add layer using half the cheese mixture. Repeat these layers, ending with noodles, remaining sauce and the mozzarella left over from the mixture. Add shredded parmesan.

Cover dish with foil and bake in 375 degree F oven (I always adjust 25 degrees down for high altitude) for 55 minutes, or until noodles are soft. Remove foil for last 10 minutes of cooking to brown the cheese.


I’m eating this dish as I write, and ohmygoodness, it’s delicious! So much flavlasagne 4or, and I think it’s a good application for the collards, since they get cooked for more than an hour and still maintain some vegetable firmness. I was worried that I’d made a mistake to NOT cook the zucchini slices in advance, but they were fine.

yay for experiments that turn out to be yum yum yummy!


Rhubarb Rhubarb Rhubarb!

This week’s boxes looked fairly similar to last week’s, except for the awesome additions of garlic scapes (the tops they snip off to help the bulbs grow), collard greens, and fresh basil.

In the last two weeks, we’ve gotten a few handfuls of rhubarb. My grandmother grew rhubarb and we planted some in our garden last year, but I’ve never quite tackled the problem of exactly what to do with rhubarb. Or collard greens, for that matter. So last night for dinner, we cooked up the collards first and then made a delicious strawberry rhubarb crumble for dessert.

But first, did you know that rhubarb is one of the earliest spring vegetables to be ready to eat? And that, although the leaves are toxic, the stems and roots have been eaten for thousands of years? Also, rhubarb stalks are pink, red, white and green, although red are the most commonly seen in grocery stores? Read more about rhubarb on wikipedia.

Here’s a very easy recipe I found for vegetarian collard greens. My housemate added bragg’s amino acids instead of salt, but between that and the miso, it was a tad on the too-salty side. But still, the collards were tender and flavorful.
Vegetarian Collard Greens

2 lbs collard greens
4-5 garlic cloves, minced
1 large onion, chopped
3 cups vegetable stock
1 teaspoon salt (to taste)
1 teaspoon smoked sweet paprika
1/2 cup apple cider vinegar

1. Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices width-wise. Repeat until all the greens are done, and add to a large pot.  (note: I’m not sure how this was actually done at my house, but the strips were WAY too long. I recommend cutting them in half widthwise before chopping them in this way)

2. Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

And, finally, Rhubarb! I found this recipe online, and slightly modified it; my altered recipe is below. It’s so exciting that we also used strawberries out of our own garden.

Strawberry Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
Zest of one lemon
1/2 pound (1 stick) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

photo from, visit their great site!

photo from, visit their great site!

additional notes: Be prepared; the filling sticks to the pan. I’m not sure how to remedy this problem just yet, but it might include more butter. Also, I reduced the sugar from the original recipe because we wanted to retain the tartness of the rhubarb without being overly sweet.  Also, we live at 5,300 ft elevation, and I always adjust the oven temperature to -25 degrees from any baking recipe. I don’t make any other adjustments, and the temp shift seems to work great.

Today, we’re attempting to make lemon rhubarb ginger jam. I’ll let you all know how it went.

Enjoy your farm fresh veggies!