From our Readers:

Hearty Beans & Greens Soup

Helga Perrin, Woodbridge, Va.

Ingredients:

	1 lb. seasoned pork sausage or kielbasa
	1 large onion, chopped
	4 cloves garlic, minced
	1 lb. collards, kale or spinach (or a combination of all three)
	2 lbs. cooked northern, cannellini or navy beans
	16-oz.-can diced tomatoes or equivalent fresh tomatoes

Directions: Remove the thick ribs and veins from the greens and chop into bite-sized pieces. Stir-fry the sausage over medium heat until browned. Pour off all but 1 Tbsp. excess fat. Add onion, garlic and greens, cover with a lid for about 10 minutes and stir frequently until greens reduce in volume. Add the beans and tomatoes with their juices. Bring to a boil, reduce heat and add hot sauce, lemon juice and/or Worcestershire to suit your taste. If more liquid is desired, add canned chicken broth. Serve with grilled cheese sandwiches or garlic bread.

From our Readers:

Garlic Collard Greens

Patricia Harbin, Louisa, Va.

Ingredients:

	3 lbs. fresh collard greens
	1 large onion, chopped
	2 large garlic cloves, minced
	1⁄3 cup olive or vegetable oil
	1 cup chicken broth
	¾ tsp. each of salt & pepper

Directions: Clean the fresh greens, discarding any yellow/wilted leaves and removing thick stems. Stack and roll a dozen leaves, then slice into ½-inch strips, repeating until all greens are cut. Heat 2 Tbsp. oil in a large pot, add about a third of the greens and stir for 5-6 minutes until wilted. Remove and set aside, then repeat process until all greens are wilted. Sauté onion and garlic in remaining oil until tender. Add the greens back to the pot, along with broth, salt and pepper. Cover and cook over low heat for 30 minutes, until greens are tender.

Fresh Green Smoothie

Feel free to experiment with different ingredients!

Ingredients:

	1 banana (frozen is best)
	½ apple, peeled, diced
	1⁄3 cup frozen pineapple
	½ cup milk
	Handful of spinach
	¼ cup vanilla yogurt

Directions:

Blend ingredients until smooth.

Chopped Kale Salad

Ingredients:

	6 cups cleaned kale (can be purchased bagged)
	2 cups romaine lettuce
	1 cup seedless grapes, halved
	½ cup feta cheese, crumbled
	½ cup walnuts, chopped, toasted
	1⁄3 cup prepared balsamic vinaigrette

Directions: Chop and “scrunch” kale leaves, if needed (this helps tenderize them). Mix all ingredients in a large bowl and toss well before serving. 

Send us your recipes!

Send us your recipes! Your recipe contributions featuring these seasonal ingredients are welcomed for use in upcoming issues: strawberries, watermelon, tomatoes, corn, summer squash, winter squash, recipes using the grill and Virginia seafood/shellfish.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.