I went to Linvilla Orchards today to get some vegetables and to take in the sights. Linvilla is in Media, but on the other end of where I live. To get there, one must take a long and winding road up (or down?) the side of a steep mountain side. I’m sure it’s not a mountain, but I’m from NJ and we don’t have tons of these things lying around. Anyway, there is a babbling brook on one side, not that you can really look at it because you really have to pay attention on that road. Long story short, it’s one of my favorite roads. Though it’s a little dangerous, it’s beautiful. It is my live action version of The Road Not Taken and, yes, it has made all the difference.
Linvilla Orchards stays open during the off season and all their fruits and vegetables are 50% off from January to March. Admittedly, none of the produce is local because not much grows in Pennsylvania in the dead of winter, but the price is right. I scored a ton of vegetables today for dirt cheap. Among them was a 2.5 lb bag of collard greens. I came home and made this dish with half the collard greens because I didn’t have enough homemade vegetable stock for all of it. Feel free to substitute the vegetable stock for chicken stock, but doing so will make this dish decidedly not vegan.
1 large onion, diced
2 cloves garlic, roughly chopped
1 lb of collard greens, stems removed
1 tablespoon EVOO
1/2 teaspoon each of cumin seeds and fennel seeds
1 teaspoon garam masala
4 cups of vegetable stock
Garlic powder and sea salt to taste
1. In a large (deep!) stock pot, heat the EVOO. When the oil is hot, add the cumin and fennel seeds. Fry for about a minute then add the onions. When the onions are soft, add the garlic and saute about a minute longer.
2. Add the garam masala and stir to coat the onions and the garlic. Cook for about a minute and then add half of the stock.
3. Add the collard greens in batches. They are very large and will take up most of the pot. They cook down quite a bit. By the time you add them and then stir to coat in the stock, they will have already reduced in size.
4. When all the greens are in, add the rest of the stock. Stir it all together and then cover and simmer until the greens are wilted. This should take about 40 minutes. Stir it occasionally and add salt and garlic powder to taste.