Saturday, June 9, 2018

2018. Week 5

New this week

Zucchini!  The first of the summer squash is here.  Zucchini is such a versatile vegetable. The internet is full of all different zucchini recipes.  What will you make with yours?

Collard Greens are back.  CSA member shared this amazing recipe with me and I am happy to pass it along to you. 

Stuffed Collard Greens
1/2 pound ground beef
1/2 pound bacon browned
1 or 2 tablespoons of oil
1 1/2 cups dry quinoa or rice
28 ounce can San Marzano tomatoes crushed
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
2 bunches collard greens, stems removed
1 large onion, chopped
6 cloves garlic
2 1/2 cups stock, I used vegetable

Brown ground beef in oil, add onion and garlic until soft. Stir in quinoa or rice add stock, pepper and Italian seasoning, bring to a boil, reduce heat and cover until quinoa ( about 8 minutes) or rice are nearly done but not fully cooked. Remove from heat and let cool. Add cooked bacon
Blanch the greens in salted boiling for about a minute, shock in ice water drain.
Place the thicker stem side down, fill with the beef/rice mix and roll up, place in shallow baking pan pour the crushed tomatoes with juice over the rolls, bake covered 1 hour at 350 degrees.  


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