Baker Farms Cider Braised Kale, Bacon & Vidalia Onions

Serving size: 4-6 servings

Prep Time:10 minutes

Ingredients:

1   12.5 oz Bag of Baker Farms Organic Kale

1 tbsp Oliver Farm Pecan Oil

3 slices thick cut bacon, chopped

1 Vidalia onion chopped

1 cup apple cider vinegar 

salt and pepper

Directions:

Heat Pecan oil in skillet.  Add bacon and cook until almost crisp. Add onion and cook until wilted.  Next add kale, salt, pepper, and apple cider vinegar .  Bring to a boil then reduce to a simmer.  Cover and cook about 5 to 10 minutes until soft and color changes.  

Courtesy of Georgia Grown collection of recipes

 

Collard Green Salad with Strawberry Pepper Jelly

Ingredients:

12 cups Shredded collard greens, stems removed

1/2 cup slivered onions

1/2 cup Oliver Farm Pecan Oil ; Divided

1 tsp minced garlic

2 tbsps Strawberry Pepper Jelly

1/4 cup cider vinegar

salt and pepper

Preparation: In a large bowl combine collard greens with 1/4 cup Pecan oil and kosher salt. Massage greens until they become wilted.  Add silvered onions to wilted greens, mixing well.  Combine remaining ingredients in a small bowl, whisking to combine.  Pour dressing over wilted greens mixing well.  Refrigerate several hours or overnight.  

Serves 8-12

Courtesy of Georgia Grown collection of recipes-

 

Quick and Easy Breakfast Tortilla

Serving size: 4 servings

Prep time: 5 min

Ingredients:

3-4 farm eggs

1/2 cup of grated sharp cheddar cheese

2 tbs Oliver Farm Pecan Oil

2 medium soft tortillas

salt and pepper

Directions:

Heat 1 tsp of Oliver Farm Pecan Oil in the skillet.  Add eggs, salt, pepper, and grated cheese.  Scramble eggs and set to the side.  Add 1 tsp of Pecan oil back to skillet and heat.  Place the tortillas in the skillet and war.   Place eggs on tortilla and serve. Add bacon, ham sausage or spinach to personalize your breakfast tortilla!

Courtesy of Oliver Farm 

 

Black Eyed Pea Hummus
Original recipe by Chef Jennifer Hill Booker
Yields: 5 cups

Ingredients:
2-14.5 ounce cans black eyed peas, drained and rinsed
1-14.5 ounce can chick peas, drained and rinsed
4 cloves garlic
1/2 cup pecan oil, I like Oliver Farm Pecan Oil
1/2 cup pecans
1/4 cup apple cider vinegar
1 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste

Garnish:
1/4 cup chopped pecans
1 tablespoon chopped scallions
Pecan oil

Directions:
Place all of the ingredients into a food processor with the blade attachment.
Pulse for 2-3 minutes or longer for a smoother hummus.
Adjust taste with salt and pepper and additional vinegar, as needed.
Garnish with chopped pecans, scallions, and a drizzle of pecan oil.
Enjoy with pita chips, crackers, or fresh cut veggies!