Tag Archives: beans

Ham & Bean Soup with Collard Greens


Ahh the collard green.  Some people love them, some absolutely hate them.  I’m on the fence when it comes to collards.  When I added them to my soup recipe they were fantastic.  I think this is how I will incorporate collard greens into my diet from now on.

This soup is perfect for the crisp Fall weather Wisconsin is experiencing right now.  Comfort food at its best.  I made a loaf of Italian bread to go with.  Perfection.  I love how 90% of the ingredients in this soup came from HighCross Farm.


  • 2 smoked ham hocks
  • 2 pices thick cut bacon, diced
  • 1 med-lg onion, diced
  • 1 large carrot, chopped
  • 5 fresh thyme sprigs
  • 6 new potatoes, quartered
  • 2 cans Great Northern beans
  • 2 c. or more Collard Greens, chopped
  • 10 c. water
  • S & P to taste
  • Fresh bread for dipping

In a large dutch oven sautee your bacon until the fat is rendered.  Add the onion and sautee until they sweat.

Add the ham hocks and water and bring to a boil.  Cover and lower heat to medium and simmer for an hour.

Remove the ham hocks and remove the fat.  Chop up the meat and add back to the pan.  Add Thyme, potatoes, carrots and S/P.  Simmer for 20 mins or until potatoes and carrots are tender. 

Add beans and collards.  Let simmer until greens are heated through.  I like to add the greens at the end so the nutrients and flavor aren’t lost in the cooking process. 

Serve in your favorite bowl with a nice chunk of fresh bread and enjoy.


Posted by on October 1, 2009 in beans, collard greens, ham


Tags: , ,

Seared Scallops w/a Cilantro Gremolata over Mustard Greens & Cannellini Beans

CSA 1 016

I  totally fell in love with and was inspired by the recipe found here.  I tweeked it just a bit and the end results were fabulous.  The mustard greens I got from HighCross Farm worked wonderfully with this recipe.


– 1 cup chopped cilantro
– 1 clove garlic, very finely minced
– zest of one lemon
– salt and pepper to taste
– 2 Tbsp extra virgin olive oil


Combine everything in a food processor and pulse until pureed. Refrigerate until serving. This packs a punch, so use sparingly.

Cannellini Beans and Mustard Greens

– 2 Tbsp extra virgin olive oil
– 2 cloves garlic, minced
– 2 Tbsp shallots, chopped
– 1 bunch mustard greens (about 2 cups), stems removed and chopped in half
– 14-ounce can of cannellini beans, rinsed and drained
– splash of white wine
– salt and pepper to taste

* I added a dash of red pepper flake for heat


Heat oil in a skillet on medium heat. Add garlic and red pepper flake and saute 15 seconds, until fragrant. Add shallots, and allow to caramelize for about 7 minutes, stirring occasionally. Add mustard greens and cook for about 3 minutes, or until greens are wilted.

Add beans to the pan and stir to combine. Raise to medium-high heat and add a splash of white wine with a Tbsp or two of water to the pan. Allow a few minutes for the liquid to cook off. Season the mixture with salt and pepper to taste, and set aside.

Seared Scallops

– 1 Tbsp extra virgin olive oil
– 1 1/4 lbs of scallops
– salt and pepper to taste


Wash and dry your scallops completely.  Season both sides with salt and pepper.

Heat oil in a nonstick skillet on medium heat. Place a few scallops in the skillet. If they are bay scallops, cook for about 2 minutes on each side. You will know that they are done when both sides are light brown, and the sides are white.

To serve, place a few scallops atop the beans and greens mixture, and top each scallop with a small dollop of gremolata.

I encourage you to try this recipe.  You will not be disappointed.  Also, check out Kirby Von Scrumptious’ blog.  It’s one of my new favorites.


Posted by on June 5, 2009 in beans, greens, scallops, Uncategorized


Tags: , ,