Collard greens and kohlrabi…what to do with this CSA share?


One of the things I like about having a CSA share is the challenge of figuring out how to cook with vegetables that I’ve never eaten before.  I know it’s intimidating for most people, but I like a food challenge, especially if it turns out to be something that tastes really good at the end of the game.  I think I scored big tonight–not only did I manage to use 4 of the 6 items from our CSA share today, but I cooked with 2 new vegetables, 1 of which I’d never eaten before: kohlrabi.  After a little searching on the internet, I modified some recipes that I have in my stash: potato and kohlrabi gratin with blue cheese and creamed collard greens.  This dinner was also Hubby-approved.  BIG points there.

It was interesting to listen to people at the pick up today, many of whom bring their kids to help them pick out their veggies.  At the collard greens table, a little boy selected one of the larger bunches of collards and I heard his mother say, “Let’s take a smaller bunch.  I don’t know how to cook with these.”  Collard greens are no stranger to most Southerners, though I will admit I don’t think I ever ate collards growing up in the South.  A quick internet search was a bit disheartening–nearly every recipe I saw was for Southern-style collards, cooked in bacon grease with garlic and a splash of hot sauce.  Not that there is anything wrong with that way of eating collards, it is the traditional way after all, but I was looking for something different.  It took a little bit of digging, but I finally found one I wanted to try, creamed collard greens.  I don’t know why I didn’t think of this myself; I’ve cooked creamed spinach many times before.  I guess it’s been so long since I’ve eaten collards that I forgot what they tasted like and I wasn’t sure if they would be okay prepared this way.  But I had nothing to fear.  They were fantastic.  Tonight I’ll post the recipe for the creamed collard greens and I’ll post the potato and kohlrabi gratin with blue cheese at a later date.


Creamed collard greens

1 large bunch collard greens, rinsed and de-veined (about 4 cups)

3 tablespoons minced garlic

1 tablespoon olive oil

2 tablespoons green onions

1/4 teaspoon salt

2 ounces goat cheese

2 ounces cream cheese

1/4 cup Parmesan cheese

1/2 cup milk

salt and pepper to taste

Bring a large pot of water to boil.  After de-veining the collard greens coarsely chop them into large bite-sized pieces. Parboil the greens for about 10 minutes, until they begin to soften.  Drain and set aside.  In a large skillet heat up the oil and add the garlic and green onions.  Cook over medium heat for about 5 minutes.  Add the collard greens.  Cover and reduce heat to low.  Cook for 15 minutes, stirring occasionally, until greens are very soft.  Add salt, goat cheese, cream cheese, Parmesan cheese and milk.  Mash cheeses with the back of a spoon to help them melt and stir continuously until the cheese and milk are thoroughly combined and smooth.  Add salt and pepper to taste.  Serve warm with potato and kohlrabi gratin with blue cheese.  This would also be good served over garlic mashed potatoes.


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