Veggie Delivery #2: What Are Collard Greens And What Do I Do With Them?

Veggie Delivery #2: What Are Collard Greens And What Do I Do With Them?


This week’s second vegetable delivery included:

  • Red Leaf Lettuce
  • Collard Greens
  • Garnet Yams (2)
  • Avocados (3)
  • Russet Potatoes (4)
  • Carrots
  • Acorn Squash
  • Bananas (2)
  • Grapefruit
  • Tomato

New to Me

Part of the reason I signed up for this bi-weekly vegetable delivery service was to be introduced to new vegetables and learn new ways to prepare different foods. This has certainly been successful so far. Last week, I learned to prepare Red Chard & Kale and had Grapefruit and Mangoes for the first time.

This week I prepared Collard Greens, Garnet Yams, and Acorn Squash for the first time. I liked everything and am now excited to have have new dishes added to my recipe box.

Collard Greens

First, I had to learn exactly what are collard greens. It is a large leafy vegetable with a distinct flavor. You prepare collard greens for cooking simliar to kale and spinach. You mainly want to keep the soft leafs and remove the bitter stems.

For half of the Collard Greens, I stuck to my go-to of sauteeing the leaves in garlic & olive oil. However, after looking up some suggested additions, I threw in a pinch of sugar and cayenne and the result was delicious!

For the rest , I added them to my quick tomato sauce. It was okay. I do like the flavor of collard green but I’m not sure that was the best use for them.

I was recommended several other dishes to use them in, so I will definitely try other cooking methods next time.

Acorn Squash

The first suggestion I had for the Acorn Squash was to make a soup out of it. Unfortunately, I do not have a blender, which is the same reason I cannot use the bananas and greens to make smoothies.

I ended up making squash muffins instead. This was an excellent decision. Read the post for the recipe and more details!

To use the squash in the muffin recipe, I first baked it in the oven just like a baked potato. Once it was soft and mushy, I was able to slice it open and scoop out the insides to use in the muffin batter.

The muffins had a delicious rich, fall flavor to them being a great alternative to pumpkin or banana muffins.


7 Replies to “Veggie Delivery #2: What Are Collard Greens And What Do I Do With Them?”

    1. I’ll save the recipe! I’ve typically stayed away from these types of soup recipes since I don’t have a blender.

  1. I make collard greens the way my grandmother did: chop up a few slices of bacon and cook it down in a big pot with onion and garlic. Add the greens and stir them around until coated with onion-y, bacon-y goodness. Add water, cover, and simmer for a few hours until the greens are fork tender. If you want spicy, throw in some pepper flakes during the cooking. And keep teh liquid – called pot likker down here – for adding to soups and stews and whatnot.

    My go to recipe for acorn squash is to cut it in half, seed it, stuff it with a mixture of quinoa, onion, chicken, parm cheese, and various spices, and bake it until done.

    1. Love the squash recipe and have some questions! What exactly are the “various spices” you add? I’m not completely familiar with complementary flavors for the squash yet. Stuffing it like that sounds amazing. Do you put the two halves on a baking sheet with the cut part facing up? For about an hour? I really want to try that next time.

      I had read about “pot likker” when I was looking up recipes. I like the idea of simmering them for a while to make them tender, I will do that in the future. I was trying to avoid bacon, actually, for the first time because that is the only way I’ve had them in restaurants, smothered in bacon and butter and I couldn’t really taste the greens at all. But I can’t say it’s not delicious!

  2. The more detailed version of the squash (I should probably add this to my “to blog” list):

    Cut the squash in half and seed it. Shave a tiny bit off the “bottom” of each half so they they don’t roll. Bake in a 400 oven for about 30 mins, or until not quite fork tender (remember you’re going to take it a second time with the stuffing).

    The various spices in the stuffing are really all about what I have handy and what I’m in the mood for. So while the squash is baking, I make some quinoa, chop up some chicken sausage, add some finely diced onion, some garlic, some minced thyme, maybe some parsley for color. Then add some parm cheese (I’m really bad about this – I don’t measure, I just throw in a handful). Mix it all up and pack it into the halves of the squash and heap it over. If there’s extra stuffing, just sort of pile it around the base of the squash.

    Drizzle the whole thing with a little olive oil and return to the oven for another 30 mins. If it looks like it’s getting too brown on top, you can cover it with foil, but my favorite bits are the brown crunchy bits on the top! :)

Comments are closed.