Collard Greens & Hoe Cakes

This time of year we gets tons of greens in our CSA box. This week we got kale, collard greens, 2 heads of lettuce, mixed salad greens, sorrel, and bok choy. Greens-city. We usually just saute greens with a little soy sauce but I decided to try this southern version and it was quite good. And the hoe cakes tasted like a skillet cornbread. De-licious. I've been using wheat flour in place of all-purpose flour in most recipes because we got some fresh, local wheat flour in our CSA box and it is sooo good.



Southern-style (but Vegetarian) Collard Greens
2 c water
1/4 c shallots
1 bay leaf
1/2 tsp allspice
1 T worchestershire sauce
2 tsp tamari
1/4 tsp cumin
1 tsp honey
4 cups collard greens

Simmer everything but the collard greens for 5 mins. Add collard greens, cover, and simmer for 30 minutes stirring occasionally. Remove greens from liquid with slotted spoon into a separate bowl, toss the bay leaf, and add 1 T olive oil + garlic salt, pepper & cayenne to taste.

Hoe Cakes
1 1/2 c coarse corn meal
1 c whole wheat flour
1 tsp salt
1 tsp baking soda
1/3 c sugar
1/4 c butter, melted
2 eggs, beaten
1 c milk
1/4 c plain yogurt

Mix dry ingredients. In a separate bowl stir together wet ingredients. Combine all together and stir until blended. Heat 2 T vegetable oil in skillet. Drop in spoonfuls of batter (~1/4 c size)...leave plenty of room because they expand quite a bit! Brown for 2-3 minutes per side and then remove. Keep warm in a 250 degree oven till ready to serve. Top with a pat of butter.