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“From Our Pots, To Your Plates!”

Pasta a’La Rosey Greens

Prep Time: 7 minutes

Cook Time: 25 minutes

Servings: 2

– 2 tbsp olive oil

– 2 cups cooked pasta of choice

– 1/2 jar Rosey Bloom’s collard greens

– 4 garlic cloves thinly sliced

– 6 cherry tomatoes (halved)

– 1/2 tspn salt

– 1 tspn chili flakes (optional)

Heat oil in large pan on medium heat, add sliced garlic and cherry tomatoes. Stir in pan for appx. 2 minutes or until oil is nicely infused with garlic. Add collard greens and continue to sir for 2 minutes. Add cooked pasta, salt, and chili. Mix well and until heated through. Enjoy!

Collard Greens with White Beans

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

– 1 (14.5 ounce) can great Northern beans, (rinsed and drained)

– 1 (14.5 ounce) can no-salt-added diced tomatoes

– 1/4 cup black olives (chopped)

– 1/2 jar Rosey Bloom’s collard greens (drained)

– 1 1/4 cups water

– salt and ground black pepper to taste

– 1 cube flavored/vegetarian bouillon

Combine collard greens, tomatoes, and 1 1/4 cup water, and bouillon into pot. Season with salt and pepper; cover and simmer until vegetables are tender; about 20 minutes. Stir in great northern beans and continue to simmer until desired consistency is reached; on average about 10 minutes more. Adjust seasoning as needed. Add chopped black olives, mix, and enjoy!

Lentil and Green Collard Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

– 1 tbspn olive oil

– 1 large onion, chopped

– 1 medium carrot, choppd

– 1 tbspn salt

– 1 cup dry red lentils, rinsed and drained

– 6 cups water

– 2 tbsp olive oil

– 1/2 jar Rosey Bloom’s collard greens

– 1 tbspn ground cumin

– 1 tspn ground cinnamon

– 1/3 cup lemon juice

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in carrot, onion, and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. 

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Vegan Caribbean Stew

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Servings: 6

– 1 cup uncooked brown ricewater

– 1 jar Rosey Bloom’s collard greens

– 1 (10 ounce) package frozen okra

– 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid

– 1 chayote squash, diced

– 1/4 teaspoon ground ginger, or more to taste

– 1/4 teaspoon dried dill weed, or more to taste

– 1/4 teaspoon ground cumin, or to taste

1 tablespoon chopped fresh cilantro, or to taste

1 (16 ounce) can kidney beans, rinsed and drained

1 (6 ounce) can tomato pasteall-purpose flour, or as needed

Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.

Place collard greens and simmer for about 10 minutes. Drain.

Combine okra, tomatoes, and chayote squash in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).

Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.

Curried Stuffed Acorn Squash

Prep Time: 7 minutes

Cook Time: 25 minutes

Servings: 2

– 2 acorn squash, halved and seeded

– 1 tablespoon olive oil, or as needed

– 1/2 cup diced red bell pepper

– 1/2 cup sliced daikon radish

– 1/4 cup sliced leek

– 1/4 cup diced celery

– 1 jalapeno pepper, diced

– 2 cups vegetable stock

– 1 cup brown rice

– 1 cup Rosey Bloom’s collard greens

– 1 tablespoon curry powder

– 1 1/2 teaspoons red curry paste

– 1/4 cup chopped walnuts

– 1/2 cup crumbled feta cheese

Wrap each squash half with plastic wrap.

Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.

Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno  and pepper, in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.

Mix greens into rice mixture; cover and simmer for about 7 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.

Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

Southern Collard Green Biscuit

Prep Time: 25 minutes

Cook Time: 70 minutes

Servings: 4

For the Buttermilk Biscuits:

– 5 cups flour

– 5 tbsp. sugar

– 2 tbsp. baking powder

– 1 tbsp. salt

– 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted

– 1 3⁄4 cups buttermilk

– 2 tbsp. honey

For the Sandwich Toppings:

– 7 oz. thinly sliced pancetta (about 32 slices)

– 2 jars of Rosey Bloom’s collard greens

– 1⁄2 small Vidalia onion, thinly sliced

– 3⁄4 cup chicken stock

– 1 tsp. Dijon mustard

– 1 clove garlic, mashed into a paste

– 8 eggs, plus 1 egg yolk

– 1⁄2 cup canola oil

– 1 1⁄2 tbsp. espresso

– 4 tbsp. unsalted butter

– 1⁄4 cup minced chives

– Salt and black pepper, to taste

Make the biscuits: Heat oven to 400°. Whisk flour, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into flour mixture; mix to combine. Add buttermilk and, using your hands, gently mix ingredients until a soft dough forms. Transfer dough to a lightly floured surface; pat into a 7″ x 9″ rectangle, about 2″ thick. Using a 4″ round cutter, cut out 4 biscuits, reusing scraps as needed. Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes. Stir melted butter and honey in a bowl; brush over hot biscuits. Return biscuits to oven and cook until golden, 5 minutes more.

Prepare the pancetta: Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Pour fat from pancetta into a 12″ skillet; set aside.

Make the braised collard greens: Bring collards to heated temperature; drain. Heat skillet with reserved pancetta fat over medium-high; cook onion until soft, 4–6 minutes. Add cooked collards, the stock, salt, and pepper; simmer until stock has evaporated, 10–12 minutes.

Make the espresso aïoli: Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.

Make the marbleized eggs: Melt 1 tbsp. butter in an 8″ nonstick skillet over medium; crack 2 eggs into skillet and break the yolks. Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs. Cook until bottom is set, about 3 minutes. Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm. Repeat with remaining ingredients to make 4 omelettes.

Assemble sandwiches: Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.

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