Root Veggie Chowder with Collard Ribbons

3 tablespoons orange juice

1 tablespoon pure maple syrup

2 teaspoons balsamic vinegar

4 ounces collard greens (1/2 small bunch)

5 tablespoons olive oil, divided

3 cups (14 ounces) medium-diced onions

1 1/2 tablespoons minced fresh ginger

3/4 teaspoon salt

2 medium Yukon Gold potatoes (12 ounces), peeled and diced (1 3/4 cups)

1 pound carrots, peeled and cut into medium dice (2 1/2 cups)

1/2 large rutabaga (12 ounces) peeled and cut into medium dice (2 1/3 cups)

Combine orange juice, maple syrup and vinegar in glass measuring cup. Set aside. Remove stems from collard leaves by holding stem with one hand and ripping leaf off each stem with other hand. Stack 5 or 6 leaves at a time, roll up lengthwise, and cut into 1/4-inch-wide ribbons. Chop ribbons into 2- to 3-inch length. Set aside.

Heat 2 tablespoons oil in Dutch oven over medium heat. Add onions; season with salt, if desired. Cover and cook 6 to 7 minutes. Uncover, and cook 15 minutes more, or until onions are lightly golden. Add ginger and cook 30 seconds. Add 7 cups water and salt, bring to a boil. Reduce heat to medium-low, partially cover and cook 15 minutes. Remove from heat.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add potatoes; season with salt, if desired. Cover 6 to 8 minutes or until potatoes are well-browned on at least 2 sides, stirring occasionally. Transfer to bowl.

Add 1 tablespoon oil to same skillet. Add carrots, cook 6 to 8 minutes or until well-browned on at least 2 sides. Transfer to bowl with potatoes.

Add remaining 1 tablespoon oil to same skillet. Add rutabaga, cook 6 to 8 minutes, or until well-browned on at least 2 sides, stirring occasionally. Transfer to bowl with potatoes.

Add vegetables to onion broth; bring to boil. Reduce heat to medium-low; simmer 9 minutes or until vegetables are tender. Add collard greens; cook 5 minutes. Stir in 1 to 2 tablespoons orange juice mixture.

Collard Soup

Makes: 10 to 12 servings

1 bunch collard greens

4 slices bacon

3 tablespoons melted butter or margarine

1/2 cup chopped onion

1 green pepper, sliced

1 chicken bouillon cube

1 cup boiling water

Half-and-half or milk

Salt and pepper to taste

Check leaves or greens carefully, remove pulpy stems and discolored spots or leaves. Wash thoroughly in several changes of warm water; drain. Cut greens crosswise in narrow strips.

Cook bacon in butter in a large saucepan; drain and crumble. Set aside.

Saute onion and green pepper in bacon drippings 2 minutes. Dissolve bouillon in water; add to sauteed vegetables with greens. Cover and simmer until greens are tender. Drain well.

To every 2 cups cooked greens, add 2 cups half-and-half. Puree in electric blender. Add salt and pepper to taste. Heat thoroughly and sprinkle with bacon.

Collard Greens Quiche

Makes: 8 servings

1 (9 inch) unbaked pie crust

4 large eggs, at room temperature

1 cup half and half

1/2 teaspoon salt (optional)

1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/3 cup finely chopped onion

1 cup shredded mild cheddar cheese

2 cups chopped cooked fresh, frozen or leftover collard greens, squeezed dry

1/2 cup chopped mushrooms

1/4 cup chopped bell pepper (optional)

Heat oven to 350 degrees. Bake pie crust about 8 minutes; set aside. In large bowl, lightly beat eggs, half and half, salt (if desired), pepper, oregano, and onion; set aside. Onto bottom of pie crust sprinkle 1/2 cup cheese. Add greens, mushrooms and bell pepper.

Pour egg and vegetable mixture into crust; sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted into center comes out clean. Let stand about 10 minutes before slicing to allow filling to completely set.