February 2018 - Turning Over a New Leaf...and Eating It.

Matthew sent me this e-mail in September of 2018. It’s now April 2020. Nothing like thinking about how to eat vegetables to get you ready for Spring. Matthew takes over from here.

Only seven more until we're back on track! ;) 

In Turning Over a New Leaf...and Eating It, we'll have several cultivars/varieties of Brassica oleracea bred for their leaves rather than their stems - like kohlrabi - or their inflorescences (that is, their flower heads) - like broccoli. Reading about Brassica genetics is a great way to dredge up memories of Punnett squares past while also descending into a Wikipedia wormhole. Collard greens are part of the Acephela Group, which means "without a head." This is because the leaves grow on a stalk but never form a head, as in cabbage. They are slightly bitter but nutritious and easy to grow and store, especially in cold climates. This recipe calls for smoked turkey tails, which is an addition I learned from Arthur Pope. You may need to look in one or two stores, but they are definitely available. 

2 tablespoons of oil

1 onion

2 or 3 cloves of garlic

2 or 4 smoked turkey tails - depending on how smokey you want the greens

2 or 3 large bundles of collards - coarsely chopped. Remove any tough, lower parts of the stems first. Wash very thoroughly. 

1-2 tablespoons of apple cider vinegar - more if you like the zingy taste

1 tablespoon of brown sugar or molasses, depending on the flavor you like 

Salt and pepper to taste

Red pepper flakes to taste

In a large pot, brown the onions in the oil. Add and brown the garlic. Add the turkey tails, greens, vinegar, and sugar/molasses. Cover with water and bring to a boil. Simmer for an hour or longer - until the leaves are tender. Add more water if necessary. Adjust the seasonings, adding salt and the peppers according to your preference. 

Jason St. John added this to the conversation: “This is a great recipe, and it's better if simmered 4-5 hours. A slow cooker is even better, since it's easy to clean and maintains an even gentler temperature. You're waiting for the plant fibers to fall apart ...  and they just won't be rushed.   Enjoy!”

So then Matthew sent this NY Times article and claimed it was “of relevance.” To which Jason responded: “Awesome!  Follow-up studies needed for cruciferous vegetables, burnt sugar, and Malort. “