a mineira is prepared by sautéing
collard greens in olive oil and butter;
in the Kashmiri region of India, haak,
is a traditional feast dish made with
collards; Portuguese families use kale
or collards in a soup known as caldo
verde, or “green broth.”
Nutritional information
Dark Leafy Greens pack a nutritional
punch. Dense with vitamins and
nutrients, they contain high amounts of
vitamins A, C, and K, calcium, folate,
and fiber. Collards are especially rich
in the antioxidant beta-carotene which
helps cells defend themselves against
the damage caused by free radicals and
may play an important role in warding
off certain cancers.
It’s important to remember, however,
that improperly or overcooking greens
can leach the vitamins and minerals from
the leaf. Reducing the cooking time or
simmering the greens rather than boiling
helps preserve the nutritional value.
Buying and using greens
When buying greens, choose dark
green leaves with no wilting or yellow-
ness. Cook as soon as possible after
buying, and then store in a plastic bag,
refrigerated, up to 5 days.
Many greens are grown in fine,
sandy soil and need to be washed thor-
oughly before cooking. Trim them first
by cutting the stems off or tearing the
leaves away from the stems. Fill a sink
with cold water and add the leaves.
Swish them around a bit to loosen the
grit, which will settle out. Drain the
sink, refill and repeat as necessary until
no more grit settles on the bottom.
Culinary Use
Ham and Bean Soup
with Collard Greens
4 Tbsp extra-virgin olive oil
½ pound diced cooked ham
(about 2 cups)
1 large white onion, finely chopped
2 celery stalks, finely chopped
1 jalapeño pepper, finely chopped
1 green bell pepper, finely chopped
1 bay leaf
2 tsp salt, more to taste
½ tsp black pepper
4 garlic cloves, minced
6 cups ham or chicken stock
4 ½ cups (2 14½-ounce cans) cooked
pinto, red kidney or pink beans
1 large bunch collard greens, leaves
only, thinly sliced (8 cups)
¼ cup flat-leaf parsley, chopped
1 tsp apple cider vinegar
Hot sauce and sour cream (optional)
Sausage, Kale
and Potato Soup
In a large pot over medium heat, heat 2
tablespoons oil. Add ham and cook until
beginning to brown, 8 to 10 minutes.
Transfer ham to a bowl.
Raise heat to medium-high and add
remaining 2 tablespoons oil to the pan.
Add onion, celery, jalapeño pepper,
bell pepper, bay leaf, 1 teaspoon salt
and the black pepper; cook until
lightly browned, 8 to 10 minutes, stir-
ring frequently. Stir in garlic and cook
another 2 minutes.
Add stock, beans, collard greens,
reserved ham and remaining 1 teaspoon
salt. Bring to a boil, then reduce
heat, party cover, and simmer for 30
minutes, stirring occasionally. Add
parsley, vinegar and more salt to taste.
Serve topped with hot sauce and sour
cream if you like.
The great thing about these greens is
that you can mix them. They will all
be sweet-tasting by the time they’re
cooked. If you need convincing, cut
your spicier greens, such as mustard
greens, with a bunch of chard or
spinach. Greens can also be used inter-
changeably. If the mustards don’t look
particularly good one day, substitute
with kale or arugula. All greens, from
the sweetest to the most aggressive, are
great with potatoes, beans, rice and
other starchy foods, such as pasta.
GILROY • MORGAN HILL • SAN MARTIN
1 bunch Kale, Picked Over, Cleaned, and
Torn into Bite Sized Pieces
6 small Red Potatoes, Sliced Thin
1 whole Onion, Chopped
1 ½ lb. pound Italian Sausage
2 cups Low Sodium Chicken Broth
1 cup Whole Milk
2 cups Half-and-half
2 Tbsp Heavy Cream
½ teaspoon Red Pepper Flakes
(more to taste)
1 tsp dried or 1 Tbsp fresh oregano
¼ tsp Black Pepper or To Taste
In a medium pot boil sliced potato in
salted water until nearly tender. Drain
and set aside.
In a large pot, crumble and brown the
Italian sausage and onion. Drain as
much as the fat as you can. Stir in the
chicken broth, milk, half-and-half ,
red pepper flakes, oregano and black
pepper. Bring very slowly to a boil, and
simmer for 20 minutes.
Give it a taste and adjust seasonings as
needed. Add the potatoes, heavy cream
and the kale. Simmer an additional
10-15 minutes, then serve.
Kale Chips
Try these chips tossed into salads,
crushed and sprinkled on popcorn, or
used to garnish finished dishes.
2 bunches kale (about 4 oz.), washed,
stems and ribs removed, torn into bite-
sized pieces — 1 Tbsp olive oil
Kosher salt, to taste
Heat oven to 300°. Toss kale with olive
oil and salt. Bake on a parchment-lined
baking sheet 25 minutes or until crisp.
february/march 2019
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