TENNESSEE GREEN PLATE

Collard greens. Southern? You bet. Since my husband and I call Franklin our home, and have for almost 10 years, I realized I better get on board with the collards. I started getting an abundance of collards in my CSA basket last fall and they still keep appearing at the Franklin Farmers Market during these cold, gray months. While I long for summer and all it includes in produce, travel and fun, this recipe I adapted from Deborah Madison has a kick to it that reminds me winter will pass (thank God). PC3-1In "The New Vegetarian Cooking for Everyone," Madison empowers her readers to take a selected vegetable & explore recipes based on what that vegetable pairs well with. For her expert knowledge, I am thankful. She shares a recipe that calls for Swiss Chard & Cilantro. I used that as inspiration and altered my recipe to include the 'southern' collards instead from Kirkview Farm, a faithful farmer at the Franklin Farmers Market. I omitted paprika for Queen's Cupboard French Kitchen Sea Salt  and added white navy beans for extra protein.

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TENNESSEE GREEN PLATE: + 2 bunches of collard greens, leaves sliced into 1-inch wide ribbons + 1/2 can white navy beans + 1 white onion, finely diced + 1/3 cup olive oil + 2 tsp sea salt (shown here with Queen's Cupboard) + 1 clove garlic pounded + 1/2 cup chopped cilantro

Saute onion & garlic in olive oil until slightly soft in a large skillet or dutch oven. Add collards, cilantro and sea salt. Briefly cover for 1 to 2 minutes, stir frequently. Remove from heat for roughly 2 more minutes or until collard greens are just beginning to wilt. Don't let them get soggy! Plate with white navy beans and fresh cilantro.  Serve hot or warm as a side dish.