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February on the Farm

FarmShares Week of January 30, 2012

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WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Sauteed Greens (Chard, Kale, Collards)

Ingredients

  • 1 bunch
  • 3 cloves garlic, chopped
  • extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
  • sea salt
  • Balsamic, Marsala, or other vinegar (optional)

Preparation

  1. Cut bottom stems off greens. Do not de-stem as the stem is highly nutritious (and actually what the plant was originally bred for). De-stem and if you like (try both ways and see what you prefer). Chop width-wise into thin strips.
  2. Heat up olive oil & garlic until garlic starts to brown, then add greens.
  3. Saute until greens softens, add salt.
  4. To mix it up, add a bit of your favorite vinegar. Experiment with different vinegars to change the flavor slightly.  Enjoy!


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