Recipes of the Week - July 11th

Garlic Chives - Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. They have a garlicky flavor that works well with many cooked dishes. Use garlic chives for sauces, soups & stir-fires. Great with eggs & seafood too! Try them in your scrambled eggs!

Bean Sprout-Garlic Chive Stir-Fry

· 3 cups of mung bean sprouts
· 1 ½ cups of Garlic Chives
· 2 eggs, lightly beaten
· 2-3 tbsps extra-virgin olive oil
· 2 teaspoons soy sauce
· ½ teaspoon sugar

Wash and drain the bean sprouts and the garlic chives. Cut the chives to about the same length as the sprouts. In a small bowl, lightly beat the eggs and set aside.
Add 1 tablespoon oil to a preheated wok. Add the beaten eggs so they voer the bottom of the pan and turn over once. Cut the egg into thin strips & set aside. Clean out the wok.
Add 2 tablespoons oil down the sides of the wok & when oil is ot add the bean sprouts & stir-fry until they change color (usually about 1 minute), then add the chives, soy sauce & sugar.
Stir-fry for about another 1 - 2 minutes, until the chives have just turned limp. Try not to overcook the sprouts. Top the dish with the egg strips and serve hot.

Garlic Collards

• 1 bunch of Collards, trimmed & cut into 1" slices
  1/4 c chopped garlic chives or garlic curls if you have any left from last week
  1/4 c Vegetable oil
  1/2 tsp Salt
  Black pepper to taste
  sauce

In a large pot, boil the collards until they are very tender.

Drain cooked greens thoroughly in a large strainer or colander.Heat the oil in a skillet or the pot that was used to cook the collards. Add the garlic chives or garlic curls and cook, stirring constantly for about 5 minutes. Add drained collards, season with salt and pepper, and a few dashes of

. Mix together thoroughly. Nice with rice or cornbread.

Garlicky Braised Collards adapted from: ivillage.com

1 bunch of collard greens, ends trimmed
2 tablespoons olive oil
¼ cup of chopped garlic chives or use garlic curls chopped
1 cup chicken broth
½ tablespoon cider vinegar
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon crushed red pepper

Rinse greens well. Remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. In 8-quart saucepot, heat oil over medium heat until hot. Add garlic chives & cook about ½ - 1 minute, stirring constantly. Add as many collard stems and leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches.

Cover saucepot and cook greens 45 minutes or until very tender and most of liquid evaporates, stirring occasionally.

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