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Recipes

As we near the end of 2019, we're looking ahead to 2020 with excitement and enthusiasm! Enjoy some of our favorite recipes to help welcome in the new year.

Collard Greens (serves 6-8)

2 1/2 tsp. vegetable oil

1/2 c. yellow onion, diced

1/2 c. ham steaks, diced

1/2 tsp. crushed red pepper flakes

1 1/2 tbs. sugar

4 1/2 tbs. white vinegar

8 c. chicken stock

8 c. water

1 3/4 tbs. kosher salt

2 lbs. collard greens, stems removed

1. Heat oil in a large stock pot over medium-high heat. Add onions and ham and cook 5-10 minutes until onions are translucent.

2. Add all remained items except the collard greens to the pot. Bring liquid to a boil, then add the collards.

3. Bring to a boil again, turn down the heat and simmer for 1 hour with the lid on, stirring every 20 minutes until collards are tender.


Pumpkin Cornbread Muffins (makes 24 muffins)

5 large eggs

1 1/2 c. sugar

2 c. buttermilk

2 c. all-purpose flour

2 c. cornmeal

1/2 tbs. kosher salt

1 tbs. baking powder

2 tbs. baking soda

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 1/2 sticks unsalted butter, melted

1 lb. pumpkin puree

1. Preheat oven to 350 degrees.

2. Grease muffin tins with non-stick spray or butter.

3. Beat the eggs in a large bowl, add sugar and buttermilk, whisking to combine.

4. In a separate bowl, sift together the flour, cornmeal, salt, baking powder, baking soda, cinnamon, and nutmeg.

5. Add the egg, sugar, and buttermilk mixture to the dry ingredients, stir together with a whisk or wooden spoon until just combined.

6. Add pumpkin puree and melted butter. Stir the mixture until smooth.

7. Scoop the batter into the prepared muffin tins, about 3 ounces each.

8. Bake for 15-20 minutes, until golden brown.