9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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What's in my CSA Box? Green fan leaves??? Ideas for eating and cooking.

Posted 6/11/2017 6:58am by Jill Rendleman.

Heirloom red, purple and cherry tomatoes (fresh basil to go with), garlic scapes, cucumbers, yellow and green zucchini, and collard greens......all in your share this week!

Collard greens are a Southern Illinois staple......I used to smell them cooking with ham on many a Sunday at my granny jeans home in Anna.  I have since given up pork, ham, and bacon....as a staple that is, and eat it occasionally as a treat.   So here is one of the few recipes I will share that has pork in it....altho u don't have to add the bacon, you can use olive oil or butter.  Use your garlic scapes in place of cloves.   Collard greens also make great sandwich wraps.  Hint:  the red pepper flakes and the chicken broth are key!   Also...note the relatively short cooking time....less than one hour....you can shorten even less.  I like my collards "al dente."  

Recipe By:Ken Adams
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."


  • 15 ml olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 g salt
  • 2 g pepper
  • 710 ml chicken broth
  • 1 pinch red pepper flakes
  • 455 g fresh collard greens, cut into 2-inch pieces


  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920





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