The other day, I walked down to the farmstand at Full Circle Farm to see if they had any eggs available (they did!) and pick a few other things for dinners. I also came home with a lovely jar of mixed dried beans, all grown right there at the farm in the education garden and sorted by the students. How cool is that?
I was inspired to make a classic Sunday supper of beans and cornbread, with some collard greens thrown in for good measure. The beans were great, cooked simply using the recipe for beans with aromatics* from Vegetarian Cooking for Everyone.
* If you don’t have your copy handy (you do have a copy of this wonderful book, right??), it’s this method, just adding a quartered onion, a couple of garlic cloves, a couple of bay leaves, and a dash of olive oil.
The cornbread was from a mix (gasp!), but the real highlight was the collard greens. I love this method of cooking collards — they come out so very tender, and the favor is sweet and mellow.
1 Tbs olive oil
1 small onion, chopped
1 bunch collard greens, rinsed, stemmed, and chopped
1/2 cup vegetable broth
2 tsp brown sugar
1/2 tsp salt
Pinch crushed red pepper
1 Tbs butter
1 Tbs champagne vinegar
Heat the olive oil in large sauce over medium heat. Saute the onion until soft, 3-4 minutes. Add half of the greens, broth, sugar, salt, and crushed red pepper. Cover and cook until the greens are beginning to wilt, about 1 minute. Stir in the remaining greens and cook, covered, stirring occasionally, over medium low heat until the liquid is almost all evaporated and greens are quite tender, about 30 minutes. Remove the lid and cook, stirring, until any remaining liquid has evaporated. Remove from heat, stir in the butter and vinegar, and serve.