Delivery 9/20/23
ITEMS
Ginger Gold apples
Collard greens
Garlic
Onion
Red potatoes
Focaccia bread / Dozen eggs
PRODUCERS
Home Acres Orchard - Stevensville
Gallatin Valley Botanical - Bozeman
Gallatin Valley Botanical - Bozeman
Chance Farm - Bozeman
Kimm’s Organic Potatoes - Manhattan
On the Rise - Bozeman / Farm Fresh Eggs - Manhattan
Lyonnaise Potatoes
Adapted from Serious Eats. Serves 4 as a side.
1 1/2 lbs gold or red potatoes (~ 4 medium potatoes), peeled and cut into 1/4-in-thick rounds
2 Tbs kosher salt, plus more to taste - if using table salt, use half as much by volume
2 Tbs distilled white vinegar
5 Tbs butter, divided - if you can find it or want to make it, they recommended clarified butter
1 onion (~8 oz), thinly sliced
Freshly ground black pepper
Finely chopped flat-leaf parsley leaves and tender stems, for garnish (optional)
Put the sliced potatoes in a large pot and cover with cold water by an inch or so. Add salt and vinegar. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are barely tender and still have some resistance when poked with a knife, ~4 min. Drain and set aside.
Meanwhile, in a 12-inch sauté pan or skillet, heat 1 Tbs butter over medium-high heat until shimmering. Add onion, season lightly with salt, and cook, stirring occasionally, until lightly browned and softened, ~10 min. Add 1 Tbs water and scrape up browned bits on bottom of skillet. Transfer onions to a bowl and set aside.
Add 2 Tbs butter to now-empty skillet and heat over medium-high heat until shimmering. Add half of the drained potatoes in a single even layer and cook without moving them until golden brown on bottom, ~3 min, adjusting heat as needed to prevent scorching. Using a thin -lipped spatula, flip potatoes and continue to cook until completely tender and golden brown on second side, another 3 min. Transfer potatoes to bowl with onions and set aside.
Add remaining 2 Tbs butter to now-empty skillet and repeat with remaining potatoes.
Return reserved potatoes and onions to skillet, gently toss to combine, and cook until heated through, ~1 min. Season with salt and pepper to taste, serve sprinkled with parsley.
Braised Collard Greens, 2 Ways
The first part of the recipe is a basic “Southern style” recipe for collards (vegetarian). From there, you can add potatoes to make Potato and Collard Greens Hash, which is a more filling side for sausages, chicken, fish etc, or it can be the base for a bowl-style meal with your preferred toppings.
1 bunch collard greens, stemmed, washed well, and chopped
2-3 C vegetable stock (or chicken or pork stock if vegetarian isn’t essential)
Salt and pepper
2-3 Tbs olive oil and/or butter
1/2 a large onion, sliced into thin half-moons
2-4 garlic cloves, depending on how large they are, sliced thin
1/4-1/2 tsp crushed red pepper flakes, or to taste (optional)
Cider vinegar, white wine vinegar, or lemon juice (optional)
3/4 lb potatoes (2nd recipe only)
In a large pot over medium heat, heat oil and/or butter. Sauté the onions until slightly softened, ~3 min, then add the red pepper flakes and garlic, cook 1 more min.
Add the collard greens and stir for a minute or two, then add 2 C vegetable stock, cover, and bring to a simmer. Simmer until greens are completely tender, ~40 min. Add more stock as needed if pan gets dry.
Once the greens are done, you can add a splash or vinegar or lemon juice, season to taste, and serve... OR proceed with the second recipe:
For Potato & Collard Greens Hash:
While the greens are cooking, scrub the potatoes (no peeling necessary), and cut into large chunks. Add potatoes to another pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, 15 min or so. Drain the potatoes and set aside until greens are tender....
When greens are tender, uncover the pan, and if there’s still a lot of liquid left, let it cook off, or drain it (save it for a soup or stew, if you like).
Add the cooked potato chunks to the greens. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add 1 Tbs or so of olive oil or butter, plus salt and pepper to taste. Stir over low heat until the greens and potatoes reach a hash-like consistency. The potatoes should not be like mashed potatoes, but instead and just crushed and intermingled with the greens. Taste, adjust seasonings, and serve.
Note:
You can render bacon or use ham hock in place of the butter/olive oil for cooking the greens in for a more traditional version of Southern-style collard greens - find recipe below:
Additional Recipe Suggestions
Caldo Verde is Portuguese soup featuring potatoes, collards, and chorizo sausage... or use Italian sausage for a riff.
Oven-fried Patatas Bravas and a Potato-Kale Soup (sub collards)
Collard greens don't have to be braised or simmered on the stove... they can be used for a gluten-free wrap, or in place of kale or chard in many recipes. Like all hardy greens, the smaller you cut them, the easier they are to eat if they're not going to get a long cooking time.
Try substituting thinly sliced ribbons of collards greens for kale in your favorite kale salad recipe. Definitely add apples, too! Here's one version.