This Sunday at the Fairmount Neighborhood Farmers Market you will find fresh eggs and pastured chicken, beef, pork, and lamb from Fair Valley Farm and Fog Hollow Farm, baked goods made with local whole grains from WildFlour Oven, fresh cut flower bouquets from Tiger Lily Art Company, and plenty of fresh produce from Camas Swale Farm, including collard greens and cabbage.
For a fresh but hearty salad, I combined a tangle of sauted collard greens with cooked emmer dressed up with a lemony parsley pesto. This made a nice side for an end of September barbecue.
Collard Greens with Emmer and Parsley Pesto
1 bunch collard greens
1 shallot, chopped
2 Tbsp olive oil
salt and pepper to taste
Rinse the collard greens and cut out the thick stem from each leaf. Cut the leaves into 1 inch wide strips. Heat a large skillet over medium heat, add the olive oil, and when hot, add the shallots. Saute until soft. Add the collard greens and a generous amount of salt and pepper, stir to coat in oil, and cook over medium low heat, stirring occasionally, for about 15 minutes until the leaves have soften.
1 bunch parsley
1/3 cup almonds
zest from one lemon
2 Tbsp olive oil
salt to taste
Lightly toast the almonds in a dry skillet on the stove top or in a oven or toaster oven. Combine all the ingredients in a food processor and blend into a coarse pesto. Taste and adjust seasonings.
1/2 cup emmer or other sturdy grain
Cook with 2 cups of water and a pinch of salt for about 25 minutes until al dente, tasting frequently. Drain through a fine mesh strainer.
Mix the pesto into the emmer to coat. Then in a pretty serving bowl, gently mix the emmer with the collard greens and serve.