Collard Greens in Turkey Bone Broth
All Recipes by Chef Maggie Perkins of Notes from Maggie’s Farm
1 pint turkey bone broth from Belle Vie Farm and Kitchen
1 cup water
3 cloves garlic, chopped (Bernhardt’s Farm or Fruitful Hill Farm)
a pinch of cracked red pepper
2 bunches collard greens, center stems removed, shredded (AY Raam Farms)
Optional: smoked salt to taste
Add all ingredients to a large saucepan over medium high heat. Bring to a boil, then reduce to a rolling simmer, covered, and cook until greens are as tender as you like them, or about 30 minutes. Season with optional smoked salt. Adjust seasonings.
Swiss Chard Stir Fry
1 T grapeseed oil
1 T toasted sesame oil
4 cloves garlic, chopped (Bernhardt’s Farm or Fruitful Hill Farm)
1 teaspoon fresh ginger, grated
1 teaspoon cracked red pepper
2 bunches Swiss chard (AY Raam Farms or Bouldin Food Forest)
1 tablespoon rice wine vinegar (unseasoned)
Optional: 1 bunch young carrots, sliced crosswise, lengthwise, or both, simmered in salted water until crisp-tender.
Warm grapeseed and toasted sesame oil in skillet over medium heat until shimmering. Add garlic, stirring constantly, until golden. Add remaining ingredients and cook until chard is limp. Add rice wine vinegar, stirring and scraping the juices from the bottom of the pan and incorporating into greens mixture. Add carrots to greens, optionally. Correct seasonings and serve.
Curly Endive With Caramelized Onions and Mushrooms
1 T olive oil
1 large yellow onion, cut in half, then sliced
1 cup sliced crimini mushrooms
2 heads curly endive, chopped
freshly cracked black pepper, to taste
Over medium low heat bring olive oil to a shimmer and add sliced onions. Cook slowly, stirring often, until onions are golden brown (about 40 minutes). Remove from skillet, retaining any remaining liquid. Add mushrooms to skillet, along with enough oil to keep them from sticking, if necessary. Increase burner to medium high heat to sear the mushrooms. Add greens to skillet and return caramelized onions. Cook, stirring frequently, until greens have wilted, about 15 minutes. Season with black pepper.