T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SAUTEED COLLARD GREENS II

Adapted from epicurious.com

1 bunch Collard Greens
1 Tbls. olive oil
4 Tbls. water or vegetable broth
1/2 onion, slivered
1 Sweet Red Pepper, cut into thin strips

Fold each collard leaf in half lengthwise and cut out the center rib. Stack leaf halves and roll up tightly into a cigar shape. Cut crosswise into 1/4-inch slices,. Roll and slice remaining leaves in same manner. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, add onions and peppers. Toss pan to avoid scorching vegetables. Add collards, tossing with tongs, sauté until bright green, about 1 minute. Add broth and continue cooking and stirring until all liquid is absorbed and collards are tender. Season with salt and pepper.

Find more recipes by produce: sweet peppers