Creamed Collard Greens

I have never tried collard greens. I know a lot of people love them, but for some reason I thought they would be super bitter or unpleasantly chewy. I don’t know where I got these preconceptions, but there they were.

As luck would have it, Dan’s friend couldn’t use his CSA share a few weeks ago, so he generously passed the goods over to us. Included in the haul were beets, potatoes, onions, peppers, a winter squash, fennel, and… collard greens.

Greens1.jpg

For my first venture into collard greens, I decided to cream them. The way I saw it, you really couldn’t dislike a green cooked with butter and cream, right? Kind of like how you can’t hate a roasted vegetable (unless, of course, you’re Jessica…though I hear that’s changing!).

I really liked them! They were a little chewy, but not overly so, and were delicious.

Greens2.jpg

Creamed Collard Greens

Adapted from Food & Wine’s Creamed Collard Greens

1 bunch collard greens

3 c water

2 T butter

2 large cloves of garlic

1/2 c heavy cream

Salt, pepper and garlic powder to taste

Place the greens and water in a large skillet or wok. Cook over high heat until the greens start to wilt and become tender, about 10 minutes. In the meantime, mince the garlic.

Drain collard greens, and set on a chopping board to cool. Cut out the tough ribs, then slice the greens into thin ribbons, and chop the ribbons in half.

Melt the butter in the skillet or wok. Add the garlic and cook until browned, about 5 minutes. Add the cream and allow to reduce by half, or about 6-9 minutes. Add the shredded greens and cook for 5 minutes, tossing the greens with the cream as you cook. Season with salt, pepper and garlic powder, and serve.

I think I’ll definitely be giving collard greens a shot again. Perhaps in some stuffed mini-pumpkins?

Greens3.jpg

FOOD & WINE is giving away a year-long subscription to a lucky reader from Savvy Eats. Click here to enter and read official rules here.


This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.

Roasted Beet Salad

I’m always a little unsure of beets. I’ve had them before, and know they have a very earthy flavor. The problem is, I can never decide if I like that earthy quality or not.

BeetSalad1.jpg

However, since I had some beets on hand, I decided to try them again. This time, I decided to eat them cold, rather than mixed into a hot risotto or steamy stew.

I wanted to use the ricotta called for in the original recipe, but I’ve forbidden myself from buying any more ricotta until I use up the huge box of cheddar from Cabot. The cheddar worked pretty well, though!

As it turns out, I actually liked this beet salad! The beets really tasted more like carrots. Kind of sweet, with an underlying earthiness.

BeetSalad2.jpg

FYI: I made the mistake of not looking closely at the pictures before we finished off the salad, and the pictures are not so great. Oops!

Roasted Beet Salad

Inspired by Food & Wine’s Roasted Beets with Ricotta, Dill and Mint

5 medium beets

1 1/2 c water

2 T olive oil

2 T red wine vinegar

2 tsp chopped dried rosemary

2 tsp chopped dried oregano

2 c spinach

3/4 c shredded cheddar cheese

Preheat the oven to 400*F. Peel the beets and remove their ends. Place the beets and water in a small baking dish, and cover with foil. Bake for 45 minutes, at which point the beets should be tender. Allow to cool, then dice the beets.

In a large bowl, toss the beets with the remaining ingredients. Season to taste with salt and pepper.

How do you feel about beets: love ’em or hate ’em?

FOOD & WINE is giving away a year-long subscription to a lucky reader from Savvy Eats. Click here to enter and read official rules here.


This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.

BeetSalad3.jpg