Southern Style Collard Greens with Bacon
3-6 slices of bacon
1 large onion, chopped
2 garlic cloves or scapes, minced
1 lb collard greens cut into 2 inch pieces
3 cup chicken broth
1 tsp each salt & pepper (or to taste)
1 pinch red pepper flakes (optional)
2 tbsp cider vinegar (optional)

Add bacon to a large pot and cook over medium-high heat until crisp.

Remove from the pot, crumble, and return to the pot.

Add onion and cook until tender, about 5 minutes.

Add garlic, and cook until just fragrant.

Add collard greens and fry until they start to wilt.

Add the remaining ingredients. Reduce heat to low, cover, and simmer for 45 minutes or until the greens are tender.


Summer Solistice Scape Dressing
1-5 scapes (depending on how much of a garlic fan you are)
1/2 cup rice vinegar
1 cup olive oil
1/2 cup chopped fresh basil
1-2 teaspoons dijon or spicy mustard
1 tsp honey
salt and pepper to taste (I use 1/2 tsp salt and a few cranks of fresh ground pepper)


Chop the scapes up a bit. Each one into 5 pieces or so.

Put in a food processor. Blend for 15 seconds

Put everything else in the food processor and blend until desired consistency is achieved.

Enjoy straight away, or store in a mason jar in the fridge. 

Note: I used rice vinegar, because its what I had on hand. You can also try this with other vinegars- like balsamic or apple cider vinegar - or lemon juice. 


Baked  Swiss Chard with Feta

1 bunch rainbow chard - leaves removed from stems; stems and leaves chopped into bite size pieces
1 large onion, chopped
3 tablespoons oil of your choice
salt and black pepper to taste
4 ounces feta cheese, broken into 1/2 inch pieces


Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with oil.

Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.

Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, 20-30 minutes.