Cooperative Living March/April 2016 - 34

CommonwealthKitchen
In The
Kitchen
With
Fresh Greens
Go " Green " for Health!
Kale and collards were enjoyed by ancient Greeks and Romans, who brought
them to Britain and France more than 2,000 years ago. Fast forward to colonial
America, where these hardy members of the cabbage family were a staple in
poorer households, helping stretch a small amount of pork to feed the entire family.
The traditional way to cook greens is to simmer the fresh leaves with salt pork or
ham hock for hours to soften their texture and smooth out their bitter flavor. This
yields plenty of " pot likker, " the highly concentrated, vitamin-filled broth that can
be used for dipping cornbread. In modern times, tender fresh greens provide a
perfect base for healthful salads.
And there's no better time than spring to try tossing a handful of fresh greens
into your favorite smoothie recipe!
FROM OUR READERS:
Hearty Beans & Greens Soup
Helga Perrin, Woodbridge, Va.
Ingredients:
1 lb. seasoned pork sausage or kielbasa
1 large onion, chopped
4 cloves garlic, minced
1 lb. collards, kale or spinach (or a combination of all three)
2 lbs. cooked northern, cannellini or navy beans
16-oz.-can diced tomatoes or equivalent fresh tomatoes
Directions: Remove the thick ribs and veins from the greens and chop into bitesized
pieces. Stir-fry the sausage over medium heat until browned. Pour off all but
1 Tbsp. excess fat. Add onion, garlic and greens, cover with a lid for about 10
minutes and stir frequently until greens reduce in volume. Add the beans and
tomatoes with their juices. Bring to a boil, reduce heat and add hot sauce, lemon
juice and/or Worcestershire to suit your taste. If more liquid is desired, add canned
chicken broth. Serve with grilled cheese sandwiches or garlic bread.
FROM OUR READERS:
Garlic Collard Greens
Patricia Harbin, Louisa, Va.
Ingredients:
3 lbs. fresh collard greens
1 large onion, chopped
2 large garlic cloves, minced
cup olive or vegetable oil
1 cup chicken broth
1⁄3
¾ tsp. each of salt & pepper
Directions: Clean the fresh greens, discarding any yellow/wilted leaves and
removing thick stems. Stack and roll a dozen leaves, then slice into ½-inch strips,
repeating until all greens are cut. Heat 2 Tbsp. oil in a large pot, add about a
third of the greens and stir for 5-6 minutes until wilted. Remove and set aside, then
repeat process until all greens are wilted. Sauté onion and garlic in remaining oil
until tender. Add the greens back to the pot, along with broth, salt and pepper.
Cover and cook over low heat for 30 minutes, until greens are tender.
32 | Cooperative Living | March-April 2016
Fresh Green Smoothie
Feel free to experiment with different ingredients!
Ingredients:
1 banana (frozen is best)
½ cup milk
½ apple, peeled, diced
1
⁄3 cup frozen pineapple
Handful of spinach
¼ cup vanilla yogurt
Directions:
Blend ingredients until smooth.
Chopped Kale Salad
Ingredients:
6 cups cleaned kale
(can be purchased bagged)
2 cups romaine lettuce
1 cup seedless grapes, halved
½ cup feta cheese, crumbled
½ cup walnuts, chopped, toasted
1
⁄3 cup prepared balsamic vinaigrette
Directions: Chop and " scrunch " kale leaves, if
needed (this helps tenderize them). Mix all ingredients
in a large bowl and toss well before serving.
Send us your recipes!
Your recipe contributions featuring these seasonal
ingredients are welcomed for use in upcoming issues:
strawberries, watermelon, tomatoes, corn, summer
squash, winter squash, recipes using the grill and
Virginia seafood/shellfish.
Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen
Allen, VA 23058-2340. All published submissions will
receive a $20 Walmart gift card.
www.co-opliving.com
http://www.co-opliving.com
Cooperative Living March/April 2016

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