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

Recipes by Farmers’ Chef James Edwards and Charlotte Coman.

Braised Collards

2 tablespoons olive oil
2 bunches of collards, stems removed
3 cloves garlic, minced
3 green onions, thinly sliced
½ cup water
3 tablespoons apple cider vinegar
Sea salt and pepper
2 tablespoons butter

Set 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 Potatoes

2 large sweet potatoes, cubed
3 tablespoons butter
1 clove garlic, minced
1 sprig of thyme
3 tablespoons heavy cream
Sea salt to taste
¼ cup sorghum

In 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 Salad

For the dressing, blend the following ingredients until emulsified:

1 whole persimmon, sliced
1 clove garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon espelette
¼ cup canola oil

For the salad, mix together the following ingredients, and toss with dressing:

1 head escarole, cut into bite size pieces
1 head pac choi, thinly sliced
1 persimmon, cut into wedges
Hooks One Year Blue Cheese, crumbled
2 green onions, thinly sliced
Sea salt and pepper to taste