News & Blog
What you may not know about Collard Greens!
by Lara Moritz
of My Chef Lara
I have to be honest with you. Collard greens are not my favorite but in the spirit of what is good and healthy and seasonal I am here to let you know what is great about Collard Greens!
The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. This means that collard greens has a fabulous ability to lower cholesterol and good for the digestion. What is better than that? ;)
When eating anything I am not absolutely overjoyed about a combination of bacon and sesame oil is always a good way to help the medicine go down. This vegetable was made famous by the South but no reason not to mix it up a bit and throw in some Asian influence.
Eat! Cook! And be happy!!!....and eat your greens!
Your Chef, Lara
Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil.
We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.
• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 4.
• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons bacon fat
• 1 Tbsp olive oil
• 2 Tbsp dark sesame oil (Dynasty or comparable)
• Chili pepper flakes, a pinch
• Salt, a couple pinches
• Sugar, a couple pinches
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and cook until fragrant, about 30 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Source: Simply Recipes.com
The poor Brussel Sprouts! So misunderstood.
Brussel Sprouts can be sweet, savory, crunchy, soft and delicious…it is all about how you prepare them. They are often in season and they last quite awhile if you buy them on the stalk. As you have noted in previous articles – I will eat any vegetable roasted but there are so many ways to use the lowly brussel sprout.
This month I am going to provide a hash recipe for you. The reason I love this recipe is because the corn bread is sweet and the sprouts are savory with a slight sweetness due to roasting. So enjoy the recipe and enjoy your brussel sprouts!
Toasted Corn Bread Hash with Brussels Sprouts
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
2 large eggs
1 cup milk
6 tablespoons unsalted butter, melted
2 tablespoons honey
1 pound brussels sprouts
2 tablespoons mustard oil or vegetable oil
Pinch of crushed red pepper
Freshly ground black pepper
Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.
In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise 1/3-inch thick.
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve.
Toasted Corn Bread Hash with Brussels Sprouts by Chef Deb Fernandez of Home Star Cuisine
Brussel sprouts hold a very special place in the pantheon of vegetables in my family. My mother-in-law, who is English, absolutely insists that they be served at Thanksgiving, and she has declared that all adults must eat at least one, whether they like it or not, or it wouldn't truly be a holiday. So everyone dutifully ate their sprout, year after year, because they love her and want to make her happy, and also they want to be allowed to eat the turkey and all the rest!
But she's getting a bit older and it has fallen to me and my sisters-in-law to begin to provide some of the side dishes. So one year I decided to take on the time-honored tradition of the boiled holiday brussel sprout and come up with something that we could all enjoy. So the following recipe was born. It is a great hit with everyone, though I do still boil a few sprouts for my dear mother-in-law.
I know sprouts aren't necessarily the top vegetable on everyone's list (they aren't on mine, but that's mainly because every vegetable can't be my favorite), but I think that all but the most die-hard brussel sprout disdainers will enjoy my roasted brussel sprouts with parsley, lemon, and grano padano.
Roasted Brussel Sprouts with parsley, lemon, and grano padano
1 lb. brussel sprouts, halved
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon sugar
1 tablespoon finely grated lemon zest
¼ cup finely chopped parsley
1 – 2 oz. finely grated grano padano or parmesan cheese
Preheat oven to 425 degrees.
In a mixing bowl, toss brussel sprouts, olive oil, salt, pepper, and sugar. Place on a baking sheet that has been sprayed with pan spray. Put the pan in the oven and roast for 20 minutes or until tender and beginning to brown, stirring once after 10 minutes.
Toss roasted sprouts immediately with lemon zest, parsley, and grated cheese. Enjoy!
Every year, 2 million people contract antibiotic resistant infections. Right now, 80% of antibiotics in the US are used on factory farms, primarily to make animals grow faster and to compensate for filthy conditions. This is not how our antibiotics should be used. Low doses of drugs only kill some of the bacteria, leaving behind the stronger bugs, and when humans get sick, these antibiotics may no longer work to make us better. Unless we rein in the rampant use of antibiotics on factory farms, the medicines we rely on won’t work when we really need them.
Food and Water Watch is launching a nationwide effort right here in Providence, to pass local resolutions showing Congress and Senator Sheldon Whitehouse that the people want action to ban the overuse of antibiotics on factory farms. They need your help! RSVP here to join the campaign, or learn more on Facebook or at www.foodandwaterwatch.org.
Check out the infographic below for more information:
Looking to make delicious treats and new friends for the new year? Learn to make homemade yogurt and granola with Urban Greens!
New for 2014 we are curating a food skill-share series in members' homes. Invite a group of your pals to your house learn a new food skill in a workshop with an Urban Greens representative. Make something healthy and delicious and get an Urban Greens update. Contact Delia to book a workshop!
Got a Food skill to share? Please contact us.
New members, and Current members eligible for prizes from local businesses!
Local businesses are showing their support for Urban Greens Food Co-op by donating gift certificates for a prize drawing. We are having a huge serge of membership. We currently have over 550 shares sold.
Reaching 600 members will allow Urban Greens Food Co-op keep that momentum growing.
We are very grateful for the generosity of the local business community. There are three ways to be entered into the raffle:
- Become a member. New members who sign-up and make their first installment payment or pay for their entire share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing. Join Online.
- Make a payment on an existing membership. Any current member owners with an existing balance who makes a payment of 40 dollars for a full share or 10 dollars for a low-income share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
- Refer a Friend. Any Member who refers a friend to become a member between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
Join now, and you'll stay entered in our future raffles until you win!
Here are some highlights of donated raffle items.
A Gondola ride form La Gondola ($85.00 Value)
2 10 Class Cards from The Space Yoga ($210.00 x 2 Value)
Gift Basket from Equal Exchange Co-op ($45.00 Value)
GIft Basket from Dell'Orto Olive Oil ($65.00 Value)
Sampler Pack from Dave's Coffee Syrup
Thank you to all the businesses who support our 600 Member Drive!
Thank you for supporting a commuity owned grocery store to increase health food access in Rhode Island.