Creamy Cauliflower Soup with Greens
Creamy Cauliflower Soup with Greens from Martha Stewart Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped (about 1 cup) 4 cloves garlic, chopped Sea salt 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups) 4 1/2 cups filtered water 1/4 cup chopped fresh dill, plus more for garnish 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped Freshly ground black pepper Directions: Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to...
Read MoreEasy Vegetarian Collard Greens
Recipe provided by food.com Ingredients: 2 lbs collard greens 4 -5 garlic cloves, minced 1 large onion, chopped 3 cups vegetable stock 1 teaspoon salt (to taste) 1/2 cup apple cider vinegar 1 teaspoon smoked sweet paprika (optional) hot sauce (optional) or red pepper flakes (optional) Directions: 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 eachother, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat...
Read MoreCrockpot Recipe for Sausage, Beans, and Greens
Adapted by Farmer Dave’s from Kalyn’s Kitchen Ingredients: 1 cup uncooked dried beans of any type, soaked overnight (You could substitute 1 can of beans) 1/2 tsp. garlic powder 1/2 tsp. onion powder 4-5 links hot turkey or pork Italian Sausage (you could also use vegetarian sausage, if you’d like. You may need more oil for browning the veggie sausages.) 1-2 tsp. oil, for browning sausage 1 bunch collard greens, kale, or swiss chard, cut into ribbons and washed 1/2 cup bean cooking liquid (or water plus liquid from canned beans if using canned) – or possibly more...
Read MoreCollard-Cornbread Stuffing
Serves 8 – recipe courtesy Food Network Magazine 1. In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes. 2. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt. 3. Pour in 3 cups chicken broth. Simmer until step 5. 4. In a large bowl, mix 2 large eggs. 5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture. 6. Gently toss the stuffing, then spread in a...
Read MoreVegetarian Caldo Verde Soup
Serves 2 – recipe found at chefinyou.com 1 onion,chopped 2-3 garlic, minced 2-3 large potatoes,chopped 1 cup tempeh, cubed (optional) Note: Non-Vegetarians can replace tempeh with chouriço 1 bunch Collards (about 1/2 pound) Note: you can also use kale or turnip greens instead of collards. 4-5 cups of Vegetable broth or water salt and pepper to taste. Heat 1/2 tbsp of oil in a large saucepan. Saute the cubed tempeh until lightly fried about 2-3 min. Set the lightly fried tempeh aside. In the same pan, add the onions and garlic along with salt. No oil is needed. The salt will help to...
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