Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
This Week's Ingredients
Eggplant, Globe Yellow Onions, Jumbo
Green Bell Peppers, Jumbo
Russet Potatoes, Broccolini (In the large & Jumbo baskets) Kent Mangos,
Happy New Year 2023!!
Entrée ( Main Course)
Collard Greens & Beans
TOTAL TIME: Prep: 20 min. Cook: 55 min. YIELD: 8 servings.
2 pounds collard greens
3 bacon strips, chopped
1 small onion, chopped
2 garlic cloves, minced
2-1/2 cups water
2 tablespoons brown sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
2. Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.