Green thumb, great dishes

The Monroe News
·4 min read
Gardening can produce countless yummy ingredients for your recipes.
Gardening can produce countless yummy ingredients for your recipes.

I love gardening - especially when it produces fruits and vegetables that can be shared with family and friends.

I am always amazed watching the growth in a garden, and how its bounty can feed families. The possibilities are endless - canning, boiling, baking, frying, and most importantly eating the delights that sprout up from the ground.

Corser
Corser

My garden is currently producing spinach, collard greens, Swiss chard, kale, and much more. This week, I thought we'd explore the many green varieties and how they can be used in cooking and simple canning.

I love to work the earth, and grow items for delicious entrees and side dishes. It's amazing how many ideas can be sparked by something that sprouts in your own back yard. Enjoy sharing a meal at home with family and friends this summer!

Francis Bacon said that "God Almighty first planted a garden. And indeed it is the purest of human pleasures."

With this, I could not agree more.

Happy Fourth of July!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Flavorful Collard Greens

Serves 10

Ingredients:

  • 1 ½ tablespoons and ½ teaspoon olive oil

  • 1 ⅔ large onion, chopped

  • 5 slices bacon pork or Turkey

  • 1 ⅔ pound fresh collard greens, cut into small pieces

  • 3 ⅓ cloves garlic minced

  • ½ tablespoon and ⅙ teaspoon salt

  • 5 cups chicken broth or stock

  • ½ tablespoon and ⅙ teaspoon salt

  • 1 ⅔ pinch red pepper flakes (optional)

Directions:

  • Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp for 8 minutes.

  • Remove bacon from pan, crumble it, and return to the pan.

  • Add onion to the pan and cook until tender for about 5 minutes.

  • Add garlic and simmer on low.

  • Add collard greens, and cook on medium until they start to wilt.

  • Pour in chicken broth and season with salt, pepper, and red pepper flakes (optional). Reduce heat to low, cover, and simmer until greens are tender, about 40 minutes.

My Personal Favorite:

I enjoy serving the collar greens with grits. The collard greens are the

topping and use your favorite grits recipe for the base of the dish. Also, use

Parmesan, mozzarella, or cream cheese to flavor this selection.

Easy Canned Pickled Okra

10 to 12 Jars

Ingredients:

  • 1-pound fresh okra

  • 1 1/2 cups water

  • 3/4 cup brown sugar

  • 1/2 cup kosher salt

  • 1 tablespoon pickling spice

  • 1 1/2 cups apple cider vinegar

Directions:

  • Place the okra in a strainer and pour kosher salt on the Okra. Placing a strainer in the sink is the easiest way to do this.

  • Toss the okra to coat in the salt and allow to stand for 30 minutes, tossing every few minutes.

  • Rinse the okra and drain.

  • Place the okra in canning jars vertically and set aside.

  • In a sauce pan add the vinegar, water, brown sugar and pickling spice.

  • Bring the mixture to a boil and cook until the sugar is dissolved.

  • Cool mixture for 5 to 7 minutes.

  • Pour the liquid into the jars filling approximately 3/4 full.

  • Place the lid on the jars and refrigerate overnight.

Note: Serve Okra as a side, in stews and gumbo and with seafood dishes.

Pickling Spice can be found in your local grocery.

Simple Spinach and Eggs Bake

Serves 6

Ingredients:

  • 3 tablespoons olive oil

  • 1 onion diced

  • 1 ½ pounds of Fresh spinach 4 to 5 cups

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 6 eggs

  • Paprika (optional)

Directions:

  • In a large skillet, heat olive oil over medium heat.

  • Add in onions and cook until translucent.

  • Add in the spinach and season with salt and black pepper.

  • Cook it stirring gently until the spinach leaves wilt and there is no water left.

  • Make 6 wells in the spinach mixture is tender.

  • Crack eggs into each well.

  • Cook for 3-4 minutes until the egg whites are set.

  • Cover for 4 to 5 minutes.

  • Sprinkle salt, pepper, and paprika on each egg.

Note: Serve with fresh fruit, toast or biscuits.

Baked Cabbage with Blue Cheese and Orange Cheddar

Serves 6

Ingredients:

  • 1 Large green cabbage head

  • 4 tablespoons canola oil - divided

  • Salt and pepper to taste

  • 1 1/2 oz. Blue Cheese

  • 1 ½ oz. Orange Cheddar

Directions:

  • Preheat oven to 425°F.

  • Cut cabbage head in half, leaving core intact. Cut 3 slice from each half.

  • Place wedges on a large baking sheet lined with parchment paper.

  • Brush oil on all sides of cabbage wedges.

  • Sprinkle with salt and pepper.

  • Roast for 20 to 25 minutes.

  • Turn cabbage over and roast an additional 10 minutes.

  • Remove from oven and sprinkle with blue cheese and orange cheddar.

  • Place in oven for 2 additional minutes to melt cheese if desired.

Note: Cabbage is very versatile—you can view many ideas online to

create additional dishes.

This article originally appeared on The Monroe News: Green thumb, great dishes