This week’s produce box had a bunch of collard greens. Now, I like to think myself an accomplished cook, but I’ve never cooked collard greens before (though I do LOVE to eat them). So, I’ve been on the hunt for a recipe to use up the collards, and I have found what looks like a winner! Not only does it use up the collards, but will also use up some of the other veggies I have including red peppers and corn! Stay tuned to see how this turns out and what the family verdict is!
I’m shooting for Sunday to make these!
Here are the other goodies we received in this week’s box!
- 1- 12 Oz. Loaf Sourdough Bread
- 1- 1 Lb Bunch Collards
- 1- 8 Oz. Muscadine or Scuppernong Jelly
- 2 Lbs- Zucchini
- 2 Lbs- Carolina Ruby Sweet Potatoes
- 2 Lbs- Tomatoes
- 1 Pt- Heirloom Yellow Pear Tomatoes
- 2 Lbs- Cubanelle Peppers
- 1 Lb- Eggplant
- 5 Lbs- Kennebec Potatoes
I’m going to use those delicious Kennebec potatoes to make some mashed potatoes tonight to go with my turkey meatloaf and soy and honey glazed carrots.