California Greens | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

California Greens

Source:

Dontaye Ball, Gumbo Social

This recipe was demonstrated atthe Foodwise Classroom on June 11, 2022.

Serves 4

INGREDIENTS

2 bunches kale, stems removed and finely chopped, leaves roughly chopped
2 bunches collard greens, stems removed and finely chopped, roughly chopped
2 cans (15 oz/1.5 cups cooked) diced tomatoes
1 can (15 oz/1.5 cups cooked) tomato puree
2 cups water
1 can (15 oz/1.5 cups cooked) pinto beans
1 can (15 oz/1.5 cups cooked) red beans
1 can (15 oz/1.5 cups cooked) chickpeas
1 can (15 oz/1.5 cups cooked) hominy

Spice mix:
1 tbsp thyme, fresh or dried
2 tbsp granulated or powdered garlic
2 tbsp granulated or powdered onion
2 tbsp Herbs de Provence or Italian seasoning
1 tbsp fennel seeds
Kosher salt and ground black pepper to taste
2 bay leaves

PREPARATION

In a pot over medium heat, add fennel seeds and toast until fragrant. Add in rest of spice mix and toast for 1 min while stirring.

Add in diced tomatoes, tomato puree, hominy and water. Cook slowly for 10-20 minutes over low heat, creating a sauce.

Add the pinto and red beans, along with chickpeas and stems of the kale and collard greens (if using) and let stew for 10-15 minutes.

Add in leafy greens a few handfuls at a time, allowing greens to wilt and make space for more greens. Greens should be covered by the sauce. Cook slowly until greens are tender.

Serve over rice or as a side to a meal.

Note: You can substitute with any other type of green or bean that you have available.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »