Found on the Attainable Sustainable food blog, this “yacon sauce” recipe is a twist on apple sauce. It’s not exactly like applesauce, but it’s “pretty darned good”! Cooked yacon takes on the flavor of what you add to it; it’s not a very distinct flavor on its own. Consider this a base recipe and play with it a bit. I could see it working well with dried apricots, too, or maybe even mixed with fresh berries. (more…)
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
There are many delicious ways to cook collard greens, but this is best-known way to do it in the South – low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens. This recipe from Southern Living Magazine takes a few hours to simmer, but only requires a few minutes of hands-on cooking time. Serves 10-12. (more…)