Black and Blue-Berry Slaw

Eat Well Edibles Grow Well Recipe

Do you know the old riddle: What’s black and white and re(a)d all over? Depending on who you ask, the answer is a zebra wearing lipstick, an embarrassed skunk, a sunburned penguin, an angry ref, a newspaper.

Here’s a new chestnut for you: What’s black and blue and red all over? This summertime slaw showcasing the deep, dark hues of red cabbage, red onion, blueberries, and aged balsamic vinegar.

Okay, the joke’s not memorable, but the recipe is.

Black and blue salad ingredients

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Smoky Braised Collard Greens

Eat Well Edibles Grow Well Recipe

Calorie for calorie, dark leafy greens are some of the most nutrient-dense foods on the planet, and last week’s introduction provides myriad more reasons why collards in particular are worth your time. Today I want to share one of our favorite preparations of this healthy dark leafy green.

I most often keep our collards simple, with nothing more than garlic and a spritz of vinegar. Here an extended braise, a duo of dried chillies, and a healthy dose of lemon is still pretty minimal effort, and yields maximum impact. Even those who dismissed collards in the past will approve.

Chillies lemon garlic
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Have You Met… Collard Greens

Eat Well Edibles Grow Well Have You Met...

This post is part of the series Have you met… meant to spotlight ingredients, providing nutritional background, a little culinary inspiration, and perhaps encourage you to take an adventure into new markets and cuisines.

Have you met… collard greens?

Cultivated around the globe for more than 2,000 years, collards are nothing new. And yet, this hardy cruciferous vegetable is often overshadowed by trendier greens like kale and rainbow-stemmed Swiss chard.

Hailing from the northern Midwest, it wasn’t until we moved to North Carolina that we experimented with and eventually embraced collards. Now they rank among our go-to veg. Edible from leaf to stalk, we love them for their robust flavor and versatility in the kitchen. In the cooler months finding massive bunches grown by a regional farmer isn’t difficult. In the summer and autumn, we’re all about sweet, tender home-grown!

Here’s hoping I can help give another of the dark leafies the attention it rightfully deserves…

Collard greens bunch
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