Eating Greeneville

Farming, bartering and foraging for meals in East Tennessee.

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Sweet Potato Crusted Flounder with Collards Pesto.


Flounder crusted with crispy sweet potatoes and smothered with sage and butter toasted panko and collards pesto.

If you love a bright green, garlicky and lemony pesto as much as I do, you don’t just sit around and wait for basil season.   Pestos can be made of many different greens including kale, chard, collards, cilantro, parsley or a combination of any of the aforementioned.  Young, tender collard leaves as found in the high tunnel last week during the deep freeze that covered the ground of East Tennessee outside were perfect for pesto.

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