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Lasagna with Collard Greens

Lasagna with Collard Greens

NOW, now, don’t go turning up your nose and thinking you don’t like Collard Greens;  BECAUSE Collard Greens taste like Kale, the darling vegetable for the last couple of years.  In fact I’ll bet if I gave you a piece of Kale and a piece of Collard Green, you wouldn’t be able to tell which is which.  Hey, maybe I should send in that taste test suggestion to Gordon Ramsey for his Hell’s Kitchen show. 

INGREDEINTS

1/2 lb Collard Greens, large leaves, stemmed and washed

Salt to taste

Olive oil for pan

2 cups Marinara sauce (bottled or fresh)

1/2 # no-boil lasagna noodles

1/2 # Ricotta

4 oz. grated Parmesan cheese

DIRECTIONS  – Preheat oven 350 degrees

Steam Collard Greens for 5 minutes above 1″ of boiling water.  Transfer to bowl of cold water, drain and pat dry with paper towels.

Oil rectangular baking dish – Spread tomato sauce over the bottom.  Top with layer of noodles.  Then thin layer of ricotta.  Lay Collard Greens over ricotta, in single layer.  Top leaves with layer of tomato sauce, followed by thin layer of Parmesan cheese.

Set aside some tomato sauce and Parmesan cheese to top the lasagna.

Repeat layers till all ingredients are used up.  Top with reserved sauce and cheese.  Cover with foil.  Place in oven for 30 minutes.  Uncover and return to oven for 5-10 minutes.  Let sit 10 minutes before serving.

* Don’t use all your ingredients in the first layer, you should have enough for 3 layers.

Recipe from Martha Rose Shulman, NY Cooking

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So many of the good and tasty recipes I get come from Wegman’s, my favorite grocery store at the shore.  At my store, they have an in-house chef who cooks up  a fabulous dish and hands out samples.  Of course the ingredients for this dish are within an arm’s reach of Gus. This week he was cooking organic kale and artichokes.  Such a simple combination, no heavy lifting, no exotic ingredients.  I bought the package of kale, I already had a big jar of artichoke hearts.  His recipe didn’t use marinated artichoke hearts so I asked him if he thought I could use them and he suggested that I use some of the oil from the jar in place of the olive oil he used.  

I covered the bottom of my braising pan with a little olive and sliced up a big clove of garlic and sauteed  it on medium low heat.  I cut the artichoke hearts in half and in thirds – they were loaded with oil and I tossed them into the pan.  I cooked them on slightly higher heat for about 3 minutes and then added the kale.  I put in a third of the package and after it wilted down, I added more.  After it was all in and wilted down I stirred it around to mix everything together.

I tasted it and it seemed slightly bitter to me. So I turned to the internet for the answer and sure enough it was there.  Unfortunately the way to reduce the bitterness is to blanch the kale first or to rub the leaves with salt, olive oil and lemon juice while still raw.

Guess what?  I added some salt and some lemon juice and it really did reduce the bitterness.  This is a very healthy dishe to serve;  Tonight it is the side dish to my tuna, fennel and cannolini bean salad.

English: Canned marinated artichoke hearts

Marinated Artichoke Hearts

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