To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
1-2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
DIRECTIONS
Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes. Toss the carrots with cilantro and lime juice. Serve immediately.
3 cups fresh corn, cut off the cob (about 3-4 ears)
1 shallot or ½ sweet onion, chopped
1 clove garlic, minced
1/2 cup light sour cream or plain Greek yogurt
4 ounces (1/2 package) 1/3-fat cream cheese
1 cup grated cotija cheese + more for topping
1/4 tsp. each sea salt and ground black pepper
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:07:302014-07-21 15:07:30Summer Corn and Cotija Cheese Dip
Sauteed Collard Greens
Sautéed Collard Greens
INGREDIENTS
DIRECTIONS
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
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Chili Roasted Carrots
Chili Roasted Carrots
INGREDIENTS
DIRECTIONS
Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes. Toss the carrots with cilantro and lime juice. Serve immediately.
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Summer Corn and Cotija Cheese Dip
Summer Corn and Cotija Cheese Dip
INGREDIENTS:
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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