Cooking from My CSA: Collard Greens

As I briefly mentioned in my last post (otherwise known as the first post in months), I joined the Harvest Moon Farm CSA this year. For those of you not in the know – Mom, I’m talking to you – a CSA stands for community supported agriculture. Essentially, before the growing season even starts, you pay for a share in a farm’s crop, which for me comes to half a box of produce each week from mid-June until November. It’s uber convenient as the box gets delivered to my office building every Wednesday afternoon, and then I go to the farmers’ market on Saturday to supplement with produce that wasn’t in the box.

My weekly take is half a box because I’m splitting a share with a friend, who last week started a fire by microwaving fennel. That’s another story, but the point is that I might have to take the rest of the fennel this year even though I don’t like it because she just can’t be trusted.

I’ve been having fun experimenting with my CSA box and seeing what I can make out of it each week. Really, I’m enjoying the challenge of 1) using everything in my box, and 2) trying new veggies/new ways to prepare them. Often times I wind up focusing on just a few of the vegetables, then find myself with the rest starting to wilt on Monday night. This leads to a lot of last minute roasted veggie or stir-fry dishes that I take to work with quinoa. It’s good, but lacking a little creativity.

A few nights ago I focused on the collard greens, something I don’t eat often. I buy a lot of chard and kale, but usually stay away from the collards. Not sure why exactly, but I think maybe it’s because I had the impression it’s tougher than the other varieties.

That night I prepared the collard greens with delicious multi-colored carrots I’d picked up at the market along with bacon, garlic and lemon juice. That was pretty much it – super simple, very fresh and filling, and a great way to really taste and enjoy the collard greens. I was surprised to discover that they were more mild tasting than the others, which can sometimes be slightly bitter. I’m definitely a collard greens convert – bring ‘em on!

Here’s what I did, it’s really more of a guide than a straight-up recipe:

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