Sautéed Kale or Collards

This is your last CSA box of 2015, and it’s full of greens and cold weather crops to help keep you healthy. The radishes (Tuesday's box) are so beautiful and also mild that you might just slice them in half and serve them as an appetizer, or a side dish. Many people aren’t familiar with fennel (Wednesday's box). There is a good recipe for Anthony’s Fennel Slaw on our web site. The squash and onion could be turned into stuffed squash (  


We tend to focus on quick and easy recipes in this newsletter.  But a few spices or seasonings make all the difference.  Here’s a standby recipe that you should have at-the-ready for your greens.

Fresh onion or fresh garlic, chopped and ready to sauté

1 bunch of kale or collards, coarsely chopped, thicker stems discarded

Olive oil

1/2 cup vegetable stock, Sake, chicken stock or water

Salt and pepper

Red wine vinegar


Heat the olive oil in a large saucepan and add the chopped garlic or onion.  Fry until soft.  Raise heat to high and add the greens.  Toss them to coat them in the oil.  Add the stock/sake or water and toss again to combine.  Cover and cook for five minutes.  Remove the cover and continue to cook, stirring until all the liquid has evaporated and the greens are tender.  Season with salt and pepper to taste and add the vinegar.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish