Collard greens are delicious and a healthy addition to any meal. This cruciferous spring vegetable is packed with cholesterol-lowering nutrients and it may also have cancer-preventative properties. Collard greens can be eaten raw, blanched, boiled, sautéed, or steamed.
Check out this delicious collard sarma recipe from our friends at the Peachtree Road Farmers Market. Sarma is a Serbian and Turkish dish that features leaves stuffed with a meat or vegetable paste.
Collard Sarma
Serves 8
- 1 pound butternut squash
- 1 clove garlic
- 2 medium onions
- As needed olive oil
- 5 radishes
- ½ cup pecans, chopped
- 2 lemon, juiced
- salt
- 3 bunches collard greens
Peel, remove the seeds, and grate the squash. Mince the garlic and cut the onion into thin strips. Heat olive oil in a pan, and sauté the onions and squash. When the onions are translucent, add the garlic. Continue cooking until garlic becomes fragrant and remove from heat.
Cut the radishes into match sticks and add to squash mixture along with the lemon juice and pecans. Taste and adjust with salt. Bring a pot of salted water to a boil.
Remove the stems from the collards while leaving leaves whole. Blanch the leaves in boiling water for one minute than transfer to ice water. Lay the leaves flat on a cutting board.
Place a spoonful of the squash mixture on the leaf and roll into tight cylinder folding in the side to keep it sealed.
Tahini Tartare
1 cup walnuts
2 clove garlic
1 bunch parsley
16 ounces tahini
1 lemon, juiced
As needed Water
Salt
In a mortar and pestle or food processor grind the walnuts and garlic together. Finely chop the parsley, use as few cuts as possible to prevent discoloring the parsley. Combine the rest of the ingredients. Add a little water if needed to achieve a smooth sauce, and adjust with salt.
Use the tahini tartare as a dipping sauce.
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