Week 2: June 12, 2025
Preserving More Than Food: Stories in
Every Leaf
WEEK 2 MENU
Collard Greens Galette
Citrus Salad
IN THE KITCHEN
Welcome to the kitchen: ready to cook?
Getting ready to cook: mise en place
Reading through recipes
Knife skills
IN THE FIELD
Southern Roots in Every Bite
In the Kitchen with Charisse Johnson
TOOLS
Large skillet
Parchment lined baking sheet
Small saucepan
Mixing bowls
Whisk or fork
Chef knife
Cutting board
Spatula or cooking spoon
IN THE FIELD:
Southern Roots in Every Bite
Join Field Guide Alex at The HUB in downtown Madison to visit the House of Flavas and discover where the owner’s passion for food stems from.
Citrus Herb Salad
Serves 4 | prep time 10 mins
INGREDIENTS
4 cups mixed greens (such as arugula, baby spinach or spring mix)
1 small cucumber, thinly sliced
1/4 red onion, thinly sliced
1 orange or clementine, peeled and segmented
2 Tbsp fresh herbs (parsley, mint or basil), chopped
For the vinaigrette:
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and pepper, to taste
METHOD
1. In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt and pepper to make the vinaigrette. Or add all ingredients to a jar with a lid and shake vigorously until combined.
2. In a large bowl, toss together the greens, cucumber, red onion, citrus segments and herbs.
3. Drizzle with the vinaigrette just before serving and gently toss to coat.
Collard Greens Galette
Serves 4-6 | cook time 35 mins | prep time 25 mins
INGREDIENTS
1 sheet puff pastry (thawed)
6-8 collard greens or kale, stems removed and chopped
2 shallots, thinly sliced
1 Tbsp olive oil
1 Tbsp honey (optional)
Salt and pepper, to taste
Balsamic glaze, for drizzling (optional)
1 egg, beaten (for egg wash)
Herbed cream cheese filling:
1/2 cup cream cheese, softened
1/2 cup grated parmesan cheese
2 Tbsp fresh herbs (parsley, thyme or basil), chopped
2 garlic gloves, chopped
1/2 tsp paprika
Salt and pepper, to taste
For crispy shallots:
1/4 cup all-purpose flour
1/2 cup vegetable oil (for frying)
Salt, to taste
METHOD
1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out puff pastry into a 12-inch circle or rectangle and place on the prepared sheet. Set aside
2. Make the crispy shallots: Heat vegetable oil in a pan over medium heat. Toss sliced shallots with flour, shaking off excess. Fry in batches for 2-3 minutes until golden. Drain on paper towels and sprinkle with salt.
3. Sauté the collard greens (or kale): In a pan, heat 1 Tbsp olive oil. Add chopped greens and sauté for 4-5 minutes until wilted. Add chopped garlic cloves. Season with salt, pepper and honey if using. Let cool.
4. Prepare the filling: In a bowl, mix cream cheese, parmesan cheese, herbs, paprika and a pinch of salt and pepper until well combined.
5. Assemble the galette: Spread the cream cheese filling in the center of the puff pastry, leaving a 2-inch border. Top with sauteed greens and a generous handful of crispy shallots. Fold the edges over the filling, pleating as you go to accommodate any extra overlap.
6. Add egg wash: Brush the crust edges with the beaten egg.
7. Bake: Bake for 30-35 minutes, until the pastry is golden brown and crispy, and the filling is bubbling.
8. Optional: Drizzle with balsamic glaze just before serving for a sweet-tangy finish.