An Original Recipe by Angela Trentadue
This is a really delicious way to pack some greens into your diet. And it’s super quick- the marinade helps tenderize the greens and shortens the cooking time. Get the greens into the marinade first thing and then take care of the rest of the meal, whether it’s something sumptuous on the grill or simple like brown rice. These greens can stand to sit in the marinade for some time and then cooked up at the very last minute.

In a large bowl, combine:
1 large clove garlic, finely minced
2 tbs balsamic vinegar
2 tbs red wine vinegar
2 tbs tamari or soy sauce
2 tbs toasted sesame oil
3 tbs canola oil
3 tbs olive oil
generous pinch of salt

Whisk these ingredients together to blend well.
To the marinade, add:
1 large bunch or a mix of kale, collard greens or kohlrabi tops, stems removed and rough chopped
Mix greens to coat each bit with the marinade. Allow to sit at least 20 minutes, stirring occasionally.
When ready to cook, heat a large skillet over medium-high heat.
Using tongs, pull the greens out of the bowl, allowing most of the marinade to drip off. Carefully add greens to the pan – they will sizzle a bit. Stir around until all the greens are wilted but still a bit chewy. Season with salt and pepper, serve.

Preparation time: Overnight; Cooking time: 15 minutes.

Ingredients

6 cups chopped rhubarb (if frozen, drain well)
4 cups sugar
1 3oz package peach gelatin
1 can peach pie filling

Directions

1. Combine rhubarb and sugar in bowl and put in fridge overnight.
2. Bring to room temp and transfer to sauce pan.
3. Bring to a boil, boil for 10 minutes and turn off heat.
4. Stir in gelatin until dissolved.
5. Stir in peach pie filling.
6. Put in sterilized jars or freezer containers and freeze or chill and use immediately. Share with your neighbors! Experiment with other flavor combinations!