Green Around the Grills

Colorful green recipes from local chefs & restaurants.

Yankee Collard Greens

The Cypress— From executive chef Eric Sayers 


1 pound fresh collard greens, cleaned Yankee-style (see below)

1 tablespoon olive oil

1/4 cup diced raw bacon

1 large onion, diced

1 clove garlic, minced

2 cups vegetable/or chicken stock

1/4 cup brown sugar

1 pinch red pepper flakes

2 shots of tabasco


Grated parmesan cheese



[1] To clean collard greens Yankee-style, pull leaves off of stem, rough chop leaves and reserve. Small dice stems. [2] Heat oil in a large pot over medium-high heat. Add bacon, cook until crispy. Remove bacon from pan, reserve. Add collard stems, onion and garlic cook for about 5 minutes. [3] Add brown sugar, coat until it looks like wet sand. Pour in stock, bring to a simmer and add chopped collard green leaves. Simmer for 10 minutes then add tabasco and red pepper flakes. Adjust seasoning with salt and pepper add bacon. Serve with a bit of grated parmesan cheese.


Sprout Momma


Candied orange peel (recipe below)

1 1/2 pounds Brussels sprouts, halved

3 tablespoons olive oil

3/4 tablespoon coarse salt

1/2 teaspoon black pepper

3 cloves garlic, chopped

1/2 cup pecans, chopped



[1] Preheat oven to 400 degrees. Mix sprouts, olive oil, salt and pepper in a bowl. Turn out on a sheet pan and roast for 30 minutes, turning every 10 minutes to get the proper sear. [2] Add the garlic and pecans. Roast another 10 minutes, turning once. When they are done, put back in the bowl and toss with 3-4 teaspoons of candied orange peel. Serve and enjoy.


Candied orange peel

Sprout Momma


6 oranges, zested plus juice of the oranges

6 cups of water

6 cups of sugar

Juice and zest of one lemon



[1] Put all of the ingredients, except sugar, in a stainless steel pot or a cast iron cookware pot. Bring to a boil. [2] Add sugar to dissolve and turn off stove. Cover the pot and leave 12 hours or overnight. [3] The next day, skim off the peel (use for sprouts recipe above) and reserve the liquid. Take the liquid and cook over low until thickened or its reduced in half for some yummy orange jam. Store in glass jars in the refrigerator or use directions on a Ball Jar package to preserve.


Green Goddess Dressing

Moss Creek  — From executive chef Lenny Giarratano


3/4 cup mayonaise

3/4 cup sour cream

2/3 cup loosely packed flat-leaf parsley

1 tablespoon chopped fresh tarragon

2 teaspoon white wine vinegar

1 teaspoon anchovy paste

1 teaspoon lemon zest

1 tablespoon lemon juice

2 cloves of garlic, minced

1/3 cup chopped fresh chives

Salt and pepper, to taste



Process first 9 ingredients in food processor until smooth. Stir in chives, season. Cover, chill 2-24 hours. Serve and enjoy!


Carrot Top Pesto

Sprout Momma


1/2 cup toasted walnuts

2 cloves of garlic

1 cup coarsely-chopped carrot tops

Big handful of fresh basil leaves (about 1 cup)

Juice of 1/2 a small lemon

Sea salt

Fresh black pepper

1/2 cup first cold press olive oil

Pinch red pepper flake (optional)



Add everything to a food processor, except the oil. Spin until well combined. Then spin again slowly pouring in olive oil to emulsify. Store in a container in the fridge. Drizzle over honey glazed carrots or Sprout Momma breads!


Decadent Mint Chocolate Cake

Holy Tequila


1/4 cup butter

3 cups Oreo crumbs

1 gallon mint chocolate
chip ice cream



[1] Mix butter and Oreo crumbs in a medium bowl until crumbs are coarse. Pour 1/2 of that mixture into a 9×13-inch pan. [2] Spread the gallon of ice cream evenly into the pan. [3] Top with the other half with the rest of the Oreo crumbs. [4] Freeze. Top with your choice of fudge and whipped cream. Garnish with a mint leaf.


Green Goddess Bowl

Poseidon— From executive chef Chris Carge

Ingredients (Yogurt Dressing)

1 1/4 cups of Greek yogurt

1 1/2 tablespoons of fresh mint

1 1/4 tablespoons fresh dill

1 1/4 tablespoons fresh basil

2 tablespoons of fresh lemon juice

1 teaspoon of kosher salt

1/3 avocado



Put in blender or food processor and mix well.


Ingredients (Salad)

2 ounces mixed greens

1 tomato, wedged

1/4 cucumber, small diced

1/4 cup toasted almonds

1/4 cup Kalamata olives

1/4 cup capers

1/4 cup of cooked barley



Place all ingredients in a large pasta bowl, add dressing and enjoy!


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