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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Quick Collard Greens

Adapted from Cookscountry.com

1 large bunch Collard Greens
1 garlic clove, minced
4 tsp. olive oil
1/4 tsp. red pepper flakes

Bring a large pot of salted water to boil. Meanwhile wash collards and cut out the center midrib, save these ribs for another use. Add collard greens, a handful at a time to the boiling water. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and roll tightly into 8-inch log (burrito style), then remove from kitchen towel. Cut greens crosswise into 1/4-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook another 1 to 2 minutes. Season, to taste, with salt and pepper. Serves 2.

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