Sautéed Collard Greens

Try this traditional Southern favorite with a fried egg on top for breakfast!

Ingredients:
1 large bunch collard greens, tough stems and ends removed, leaves coarsely chopped
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Collard greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

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Roasted Delicata Squash

Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.

Ingredients:
2 Delicata squash (about 3 pounds)
4 tablespoons olive oil
2 teaspoons packed brown sugar
Pinch red pepper flakes (optional)
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. With a sharp knife, cut Delicata in half lengthwise. Scoop out the seeds and discard (or, save and roast like pumpkin seeds if you wish). Cut each Delicata half into ½-inch slices.

2. Arrange the pieces in a single layer in a metal baking pan and drizzle with olive oil. Sprinkle with brown sugar and red pepper flakes (if using), then season with salt and pepper.

3. Place in oven and roast 10 minutes. Using a spatula, turn squash in pan. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt and pepper as needed, and serve.

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Carrots Marinated with Garlic & Oregano

This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.

2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.

3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.

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Rainbow Swiss Chard Gratin

Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Ingredients:
1 pound rainbow Swiss chard, with both stems and leaves intact
1 tablespoon whole-grain mustard
1¾ cup heavy cream
Grated Parmesan
Sea salt and fresh ground pepper
Butter, for baking dish

Method:
1. Heat the oven to 350°. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drop the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.

2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top is bubbly and golden brown.

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