Recipe found on High Ground Organics website recipe attributed to Chef Andrew Cohen
1 bunch Collards, stems removed and sliced into 1/4” ribbons, washed and drained, not dried
3 medium Zucchini, ends removed, split lengthwise and cut into 1/4” pieces
3 Pattypan Squash, halved through the widest point and cut into wedges 1/2” at the widest point
1/2 Yellow Onion, peeled and sliced 1/8” thing
2 cloves Garlic, peeled and minced
1/2 cup Bread Crumbs
1/4 to 1/3 cup shelled Pistachios, coarsely chopped
1/4 cup White Wine
1/2 TB each fresh Parsley, and Oregano, chopped
Salt and Pepper to taste
Olive Oil as needed
Heat a 12” pan over medium heat. When hot, film well with oil and add the onions. Cook just until wilting, but don’t let them color. Add the collards and toss the greens to mix with the onions and coat with the oil. Cook gently, allowing the greens to wilt. Once the green have begun to lose some volume, add the white wine and toss the greens to coat. Cook until the wine evaporates and the greens are tender. Season with salt and pepper and toss to combine. Remove to a serving dish. While the greens are cooking, put the squash into a bowl and lightly coat with olive oil, tossing to coat all the surfaces. Season with salt and pepper. When the greens are done, film the hot pan with oil. Add the squash and turn the pieces so the cut surfaces are on the pan bottom. Cook so the surfaces are just crisping and turning golden. Turn the squash and cook the flip side. Cook enough to heat the squash through and color a little, but do not cook to soften the squash much. The squash should retain some crunch for the dish to be successful. When the squash are lightly golden on the cut sides and heated through, make a well in the center of the vegetables and add a dollop of oil. When it is warmed, add the garlic and cook until fragrant. Toss the vegetables to mix in the garlic. Sprinkle the herbs over the squash and toss to mix. Scatter the nuts over the dish, then add the greens and onions. Toss to combine, well, then add the breadcrumbs. Toss the vegetable to combine with the breadcrumbs, and cook so some of the breadcrumbs brown. Add a little oil if the dish is too dry. Serve hot.