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ROSEY’S RECIPES
Collard greens are much more than just a side-dish…
Experience our customer submitted recipes using Rosey Bloom’s collard greens and add a personal touch to spice it up! Let us know how you liked it. Have a recipe you’d like to share? Submit your recipe with ingredients and cooking instructions (including prep/cook times), along with a photo of the finished product and we’ll showcase your delicious creation to the world! Rosey’s Recipes are are updated often, so be sure to check back for new recipes, and don’t be surprised if a few of your recipes are the highlight of the show!
“From Our Pots, To Your Plates!”
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Pasta a'La Rosey Greens
Pasta a'La Rosey Greens
Add a little flair to your pasta dish with this simple recipe. Using fresh ingredients and Rosey Bloom's collard greens, this meal should take less 30 minutes from start to finish!
Ingredients
- 2 Tbsp Olive Oil
- 2 Cups Pasta - Cooked (Choice)
- 1 Jar Rosey Bloom's collard greens - Drained (Vegetarian Recipe Prefered)
- 4 Cloves Garlic - Thinly Sliced
- 6 Cherry Tomatoes - Halved
- 1/2 Tspn Salt
- 1 Tspn Chili Flakes (Optional)
Instructions
- Heat oil in large pan on medium heat, add sliced garlic and cherry tomatoes
- Saute and stir in pan for approximately 2 minutes or until oil is nice infused with the garlic
- In a large pan, add drained collard greens and saute and stir for approximately 2 minutes
- Add cooked pasta, salt, and chili (optional)
- Mix well until ingredients have cooked through
Southern Collard Greens & Bacon Pizza
Southern Collard Green & Bacon Pizza
When Southern cuisine meets Italian tradition, magic happens! This creative dish is sure to surprise you with much flavor.
Ingredients
- 6 Slices Bacon - Diced
- 1/2 Small White Onion - Diced
- 1 Tspn Garlic - Minced
- 1 Jar Rosey Bloom's Collard Greens - Drained
- 1/2 Cup Pizza Sauce
- 1 Cup Gouda Cheese - Shredded
- 1 Tbsp Fresh Basil - Finely Chopped
- Salt & Pepper (To Taste)
Instructions
- Preheat oven to 450 degrees
- In large skillet over medium heat, cook bacon until semi-crispy
- Add onions and garlic to skillet and saute until onions are translucent (About 5 minutes)
- Add drained Rosey Bloom's collard greens to skillet, mix well, and saute for approximately 2-3 minutes
- When mixture is heated all the way through, remove from heat and set pan aside
- Spread the pizza sauce evenly on pizza crust
- Add the mixture set aside to the pizza crust and sperad evenly on top the sauce
- Evenly sprinkle grated cheese on top of the pizza and bake for 8-10 minutes (or follow heating instructions as indicated on pizza crust package)
- Remove the pizza from the oven. Cut and sprinkle with fresh basil before serving.
- Add salt and pepper to taste.
Lentil & Collard Green Soup
Lentil and Collard Green Soup
This light but hearty dish is sure to leave you full, but without filling weighed down and goes perfect with a side of bread. Use Rosey Bloom's "Vegetarian Recipe" to keep this dish vegan approved.
Ingredients
- 1 Tbs Olive Oil
- 1 Large Onion - Chopped
- 1 Medium Carrot - Chopped
- 1 Tbs Salt
- 1 Cup Red/Yellow Lentils - Rinsed/Drained
- 6 Cups Water
- 2 Tbs Olive Oil
- 1/2 Jar Rosey Bloom's Collard Greens Vegetarian Recipe
- 1 Tbs Ground Cumin
- 1 Tsp Ground Cinnamon
- 1/3 Cup Lemon Juice
Instructions
- 1 Tbs of olive oil in a large saucepan over medium heat.
- Add carrots, onions, and salt. Cook until carrots are soft and onions are transparent.
- Stir in lentils and cook for approximately 1 minute.
- Pour in water and bring to a boil over high heat. Turn heat to medium-low, cover, and let simmer until lentils are tender.
- Meanwhile, heat 2 tbs of olive oil in a large skillet over medium heat.
- Drain and add collard greens and cook for approximately 5 minutes.
- When the lentils are tender, drain excess oil and stir in collard greens with the cinnamon and cumin.
- Add lemon juice and let simmer for approximately 10 minutes.
- Enjoy!
Vegan Caribbean Stew
Vegan Caribbean Stew
A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean. Like most stews, this dish gets better day-by-day with the flavors becoming more robust as time passes.
Ingredients
- 1 Cup Brown Rice - Uncooked
- 1 Cup Water
- 1 Jar Rosey Bloom's Collard Greens Vegetarian Recipe Preferred
- 1 Package Frozen Okra 10 oz
- 1 Can Whole Peeled Tomatoes - Chopped With Liquid
- 1 Medium Chayote Squash - Diced
- 1/4 Tsp Ground Ginger More To Taste
- 1/4 Tsp Dill Weed - Dried More To Taste
- 1/4 Tsp Ground Cumin Or To Taste
- 1 Tbs Fresh Cilantro - Chopped Or To Taste
- 1 Can Kidney Beans - Rinsed and Drained 16 oz
- 1 Can Tomato Paste 6 oz
- All Purpose Flour As Needed For Thickening
Instructions
- 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.
- Place collard greens in large skillet 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.
- 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.Â
- Stir in cooked rice and mix well.Â
- Add a spoonful of flour to thicken, if desired
- Adjust seasonings to taste.
- Enjoy!
Collard Green and White Bean Soup
Collard Greens and White Bean Soup
Ingredients
- 1 Can Great Northern White Beans - Rinsed and Drained 14.5 oz
- 1 Can Diced Tomatoes 14.5 oz (No Salt)
- 1/4 Cup Black Olives - Chopped
- 1/2 Jar Rosey Bloom's Collard Greens - Drained
- 1 1/4 Cups Water
- 1 Cube Flavored/Vegetarian Bouillon
- Salt and Pepper To Taste
Instructions
- 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.
- Stir in great northern beans and continue to simmer until desired consistency is reached.
- Adjust seasoning as needed.Â
- Add chopped black olives and mix.
- Enjoy!
Curried Stuffed Acorn Squash
Curried Stuffed Acorn Squash
This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor. The tanginess of Rosey Bloom's collard greens takes this dish to a whole new level.
Ingredients
- 2 Acorn Squash - Halved and Seeded
- 1 Tbs Olive Oil
- 1/2 Cup Red Bell Pepper - Diced
- 1/2 Cup Daikon Radish - Sliced
- 1/4 Cup Leeks - Sliced
- 1/4 Cup Celery - Diced
- 1 Jalapeno - Diced
- 2 Cups Vegetable Stock
- 1 Cup Brown Rice
- 1 Cup Rosey Bloom's Collard Greens - Drained Vegetarian Recipe Preferred
- 1 Tbs Curry Powder
- 1.5 Tsp Red Curry Paste
- 1/4 Cup Chopped Walnuts
- 1/2 Cup Crumbled Feta Cheese
Instructions
- Slice each squach down the middle and wrap each 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.Â
- 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.Â
- Add a large scoop of rice mixture atop feta layer.
- Top rice mixture layer with any leftover feta.
- Enjoy!
Southern Style Collard Green Bisuit and Eggs
Southern Collard Green Biscuit
Alvin Cailan of Los Angeles' cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg, but we've substituted the collard greens with Rosey Bloom's to add a bit of soul to this awesome dish.
Ingredients
Buttermilk Biscuits
- 5 Cups Flour
- 5 Tbs Sugar
- 2 Tbs Baking Powder
- 1 Tbs Kosher Salt
- 10 Tbs Unsalted Butter - Frozen
- 4 Tbs Unsalted Butter - Melted
- 1 3/4 Cup Buttermilk
- 2 Tbs Honey
Sandwich Toppings
- 32 Slices Pancetta - Thinly Sliced 7 oz.
- 1 Jar Rosey Bloom's Collard Greens - Drained
- 1/2 Small Vidalia Onion - Thinly Sliced
- 3/4 Cup Chicken Stock
- 1 Tsp Dijon Mustard
- 1 Clove Garlic - Mashed into Paste
- 8 Small Eggs, Plus 1 Egg yolk
- 1/2 Cup Canola Oil
- 1.5 Tbs Espresso
- 4 Tbs Unsalted Butter
- 1/4 Cup Chives - Minced
- Salt and Pepper to Taste
Instructions
Making 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.
- dd 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. Set aside.
Braise the Collard Greens
- In large skillet, add collard greens (drained) and simmer until most of stock has evaporated. Set aside.
Making the Espresso Aioli
- Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.
Making the Marbelized 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 Sandwich
- Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.
- Enjoy!