Collard Greens with Parsley-Caper Sauce | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Collard Greens with Parsley-Caper Sauce

Source:

Charles Vollmar, Chef and Owner, Epicurian Exchange.

Serves 8

INGREDIENTS

Collard Greens
2 bunches collard greens (or leafy greens of choice)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Parsley Caper Sauce
3 tablespoons capers, rinsed
½ cup packed fresh Italian parsley leaves
⅓ cup extra-virgin olive oil
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon red wine vinegar

PREPARATION

  1. Wash and dry the greens well. Remove the ribs from the greens and discard. Pile the leaves together and roll into a cylinder. Cut from end-to-end into ¼-inch threads.

  2. To prepare the sauce: In a food processor, combine all the ingredients and process until finely minced. Remove from processor and set aside.
  3. In a large sauté pan, heat the olive oil over medium heat. Add the greens in small handfuls and toss continuously with the oil until slightly softened. Continue to add greens in small batches until they are all incorporated, tossing continuously.
  4. Sauté to desired doneness, being careful not to overcook, as the flavor and texture diminishes. Season with Kosher salt and freshly ground black pepper.
  5. To serve, toss the sautéed greens with a small amount of the parsley-caper sauce or serve it on the side.

 

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 »