Those enormous leaves are collard greens! I’ve never used them before, but a quick online search revealed that they are almost always cooked with some sort of pork fat. I did find a good thread about vegetarian collard greens, however, that I’m going to look through for ideas.
We also received 5 small onions, 4 delicata squash, a quart of slicing tomatoes, 5 large plum tomatoes, arugula, braising mix, lettuce mix, cilantro, a bit of broccoli, and 4 banana bill peppers.
It was such a tiny amount of broccoli that I just cut it into florets to eat raw with lunch yesterday. I nearly fell over when A. chomped on a couple pieces, making “nom nom nom” noises of joy the whole time.
Not sure what I will do with all these greens this week, but I think I’ll bake the squash with a brown sugar topping to bring to Rosh Hashanah dinner on Monday night.