Organic produce for Monday, November 7th

Good morning everyone!

No 2nds again. I’m bummed.

I got collards today, so here’s my recipes for them.

Simple Sauteed Collard Greens

  • 2 1/2 pounds collard greens
  • 2 garlic cloves
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice, or to taste



Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Sauteed Collards with Tomatoes


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 large onion, chopped
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, finely chopped
  • 1 pound collard greens, chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • Salt and freshly ground black pepper


In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

You can replace the butter in both recipes with olive oil if you want the dishes to be pareve and vegan.

I’m way into soups these days, so I will definitely give this next one a try.

Lentil and Green Collard Soup


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon salt
  • 1 cup dry red lentils, rinsed and drained
  • 6 cups water (Start with 4 cups and add more to achieve desired consistency)
  • 2 tablespoons olive oil
  • 1 bunch collard greens – rinsed, stemmed and thinly sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tablespoons minced garlic
  • 1/3 cup lemon juice (Start with 2T. and add more to your taste)


  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Recently, I’ve discovered a super easy vegan meal that my family enjoys: Sauteed Portabello mushrooms served as burgers. I’m wondering if the group would like me to purchase a larger quantity of portabello mushrooms one week so I can give everyone at least 4. If I hear back from enough people, I will do it.

Also, tonight, I am having a raw, vegan potluck at my house, starting at 6:30PM. If anyone is interested in this type of cuisine, please feel free to join us especially if you are picking up your produce at this time. You can easily donate one of the items in your box to the meal. Raw food is not only salads though, there are crackers, casseroles and even raw pizza, all made with vegetables and nuts. Come check it out.

Have a great day!


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