Giving Back To Our Community

Rosemary Wood and Nan picked collard greens last week and donated them to one of the soup makers for the Drop In program at Newtonbrook United Church. They filled a green garbage bag, and there is still lots left in the garden. –

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COLLARDS ( from Toronto Star October 12)
2 bunches collard greens
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) onion, minced
2 cloves garlic, minced
1 bird’s eye chili, minced, or 1 tbsp (15 mL) chili flakes
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) ground mustard seed
1/2 cup (125 mL) beer, or water
juice of half a lemon
salt to taste

Trim collards by running a knife along each side of the centre stem. Remove stem and chop leaves into strips (remember, they’ll shrink once they’re cooked).
In large pot of salted water, boil collards for 2 minutes. Strain. Squeeze off extra liquid.
In a medium pot on medium heat, use olive oil to sauté onion, garlic and chili until soft, about 4 minutes. Add cumin, coriander and mustard seed, stir. Add collards, stir. Add beer or water and lemon juice. Lower heat and simmer until soft, about 25 minutes. Season to taste.