Week 5 - The Taming of the Collards

[Posted by Ruth]

Even more variety in this week's box.

This weeks haul:
2 bunches beet greens
2 baby bok choy
2 bunches radishes
1 bunch beets
2 bunches kale
1 head cabbage
1 cauliflower
2 cucumbers
2 baby garlic
4 kohlrabi
1 bag Asian Mix
1 bag mixed leaf lettuce

So far, I've just made salads and the wonderful Kale chips from this batch.  I did, however, get my Collard Green situation under control this week.  The broth with this was absolutely terrific and so simple.  The bourbon and brown sugar played beautifully off the smokiness of the ham hocks.  Here they are all packed and ready for a nap in the freezer.  We'll be happy to find these in the fall.

Slow cooked collard greens
2 ham hocks

1 onion 
1 T whole peppercorns 
1 T vinegar 
4 bunches collard greens, middle stem removed
1/4 cup bourbon
1/4 brown sugar
salt, pepper to taste

This is best done over two days.  Day one:  put the ham hocks, onion, peppercorns and vinegar in 8-9 cups water and bring to a steady simmer.  Let simmer, covered,  2 - 3 hours.  Strain, cool and refrigerate overnight.  If you like, you can tear the meat off the ham hocks and reserve to add back into the collard greens.

Day 2:  Skim and discard fat off the ham stock.  Bring to a simmer and add the bourbon and brown sugar.  Cut the collard greens into 1 inch julienne strips and stir in.  Cook covered over low heat until very tender.  This may take an hour or more.  When tender enough, remove lid and cook a bit more over medium heat, stirring to reduce the liquid somewhat.  Taste and add salt/pepper if needed.  Serve or cool and freeze for fall!