I've been crazy busy the past couple weeks and have missed out on my weekly Farmer's Market visits. So when I returned Tuesday from a business trip to Atlanta, GA, I was overjoyed when I realized that this was the opening week of the Wednesday Market in Fairhaven. While much smaller than the Saturday market, it really has a charm all it's own. Kids are able to run around the green while you make the intimate circuit of farmers, crafters and food vendors. This year, after consulting Fairhaven merchants, market vendors and customers, the hours have changed to 12noon - 5pm every Wednesday from June through September.
Inspired by my recent trip to the deep South, I decided to give collard greens another chance so I picked up a beautiful little bundle from Roslyn at Rabbit Fields Farms booth, along with some glorious garlic scapes (more on those another time). Most people assume that collards need to be cooked forever with bacon or pork fat to be any good. While I can attest that they are delicious that way (!), I also know that collards are fantastically nutritious and actually quite easy to prepare. One of my favorite preparations is simplicity at its best. I've seen it most frequently refered to as "Brazilian" style and it is basically collards thinly sliced and cooked quickly over medium heat in a skillet with some olive oil, minced garlic, salt and pepper for 3-4 minutes. That's it. I also like to add a squeeze of fresh lemon juice at the end, but it's not necessary.
This time around I tried to recreate a dish I had while in Atlanta called potlikker (sometimes refered to as pot liquor or collard broth). It was served to me at a sweet, truly southern restaurant called May Mack's Tea Room (see picture). It was actually complimentary for all first time visitors to Mary Mack's! My understanding is that potlikker is basically the "broth" left after cooking traditional collards.
My version is a little heartier as I added white beans and a little veggie broth. I also "lightened" it by not cooking it with the traditional ham hock or bacon. Instead I finished the dish with a couple splashes of chipotle tabasco which added a slight kick with the smokiness I would have gained with the addition of these meats. I rounded out the meal with some corn bread and voilá, my son and husband ate it up (after a only a few scrunched up faces when I mentioned it was made with collards!). This dish could easily be made with any hearty green, such as kale or even spinach. For the recipe, click here.
Inspired by my recent trip to the deep South, I decided to give collard greens another chance so I picked up a beautiful little bundle from Roslyn at Rabbit Fields Farms booth, along with some glorious garlic scapes (more on those another time). Most people assume that collards need to be cooked forever with bacon or pork fat to be any good. While I can attest that they are delicious that way (!), I also know that collards are fantastically nutritious and actually quite easy to prepare. One of my favorite preparations is simplicity at its best. I've seen it most frequently refered to as "Brazilian" style and it is basically collards thinly sliced and cooked quickly over medium heat in a skillet with some olive oil, minced garlic, salt and pepper for 3-4 minutes. That's it. I also like to add a squeeze of fresh lemon juice at the end, but it's not necessary.
This time around I tried to recreate a dish I had while in Atlanta called potlikker (sometimes refered to as pot liquor or collard broth). It was served to me at a sweet, truly southern restaurant called May Mack's Tea Room (see picture). It was actually complimentary for all first time visitors to Mary Mack's! My understanding is that potlikker is basically the "broth" left after cooking traditional collards.
My version is a little heartier as I added white beans and a little veggie broth. I also "lightened" it by not cooking it with the traditional ham hock or bacon. Instead I finished the dish with a couple splashes of chipotle tabasco which added a slight kick with the smokiness I would have gained with the addition of these meats. I rounded out the meal with some corn bread and voilá, my son and husband ate it up (after a only a few scrunched up faces when I mentioned it was made with collards!). This dish could easily be made with any hearty green, such as kale or even spinach. For the recipe, click here.
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