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.
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.
Yum!
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