Braised Collards + Smashed Sweet Potatoes + Persimmon, Escarole, and Blue Cheese Salad

Recipes by Farmers’ Chef James Edwards and Charlotte Coman.Braised Collards2 tablespoons olive oil2 bunches of collards, stems removed3 cloves garlic, minced3 green onions, thinly sliced½ cup water3 tablespoons apple cider vinegarSea salt and pepper2 tablespoons butterSet a pan over medium-high heat. Add olive oil, garlic, and green onions and sauté until tender. Add water and apple cider. Bring to a simmer, then add collard greens, sea salt, and pepper to taste. Simmer for 20 minutes. Stir in butter. When melted, remove pan from heat. Smashed Sweet Potatoes2 large sweet potatoes, cubed3 tablespoons butter1 clove garlic, minced1 sprig of thyme3 tablespoons heavy creamSea salt to taste¼ cup sorghumIn a medium saucepan, cover potatoes with water. Set over high heat and bring to a boil. When potatoes can be easily pierced with a fork, remove from heat, drain, and set aside.In a large skillet set over medium-high heat, add butter and garlic. Add sweet potatoes to pan and smash with the butter and garlic to cover the bottom of the pan. Cook until crispy brown on the bottom. Fold the thyme and cream into the potatoes. Remove from heat. Season with salt and pepper, and serve with a drizzle of sorghum.Persimmon, Escarole and Blue Cheese SaladFor the dressing, blend the following ingredients until emulsified:1 whole persimmon, sliced1 clove garlic, minced2 tablespoons apple cider vinegar1 teaspoon salt1 teaspoon pepper1 teaspoon espelette¼ cup canola oilFor the salad, mix together the following ingredients, and toss with dressing:1 head escarole, cut into bite size pieces1 head pac choi, thinly sliced1 persimmon, cut into wedgesHooks One Year Blue Cheese, crumbled2 green onions, thinly slicedSea salt and pepper to taste

RecipesCarly Demler