This time of year we are starting to eat a lot of spinach. With the summer onslaught of greens not too far ahead of us, I appreciated this recipe in the recent M.O.F. and G. (March-May 2014) issue. (all text below is a reprint)
Collards are rich in cancer-preventing compounds. Like Swiss chard, beet greens, rhubarb, spinach and sorrel, however, they also contain a small amount of oxalic acid, which may be problematic for those prone to kidney stones. Dairy products, as in the custard recipe below, bind with the oxalate so that the body does not absorbed it (http://www.uwhealth.org/files/uwhealth/docs/pdf/nutrition_kidney_stones.pdf).
Note: One pound of collard greens should produce 1-1/2 cups of chopped stems and 2 cups of chopped leaves.
Green Custard (6-8 servings)
In a medium-sized skillet, heat
1 Tbsp. sunflower seed oil or olive oil
Sauté in it until limp
1 large onion, chopped fine
1 heaping c. sliced mushrooms
Spread the mixture in a buttered 9- by 12-inch pan.
Rinse, pat dry and finely chop to measure
4 c. fresh collard leaves
(Save the stems for salad.)
In a large bowl, mix the chopped leaves with
1 c. small-curd cottage cheese or crumbled tofu
1 c. thick yogurt
1/2 tsp. dried thyme
1 tsp. powdered mustard
In a big bowl, beat until fluffy
1 tsp. sea salt
freshly ground black or white pepper
1/8 tsp. freshly grated nutmeg
Combine the greens and egg mixtures. Spread over the onion/mushroom layer in the pan and bake, uncovered, for 30 minutes at 325 F.
1-1/2 c. freshly grated Jack and/or cheddar cheese
Continue baking for a few minutes, until cheese is melted and custard is set in the center. Let stand for 10 minutes. Cut into squares. Serve with a salad and hot yeast rolls.