I was in the mood for something spicy and needed to use up some tortillas that have been lurking in our fridge for a while now. Our fridge is also still over-run with collard greens. Imagine that. I went a bit overboard at the store the other day and bought a few too many bunches, heh. To resolve these issues, I decided to make a slaw to go along with some potato tacos for dinner.
Mix together the sour cream and lime juice first to loosen up the sour cream, then simply toss it all together.
1 cup shredded red cabbage
1 cup raw collard greens, cut in a chiffonade
1/4 red bell pepper, sliced thinly
1/2 papaya, diced
1/2 lime, juiced
1 tbsp. Tofutti sour cream
1 tsp. adobo sauce [or more if you want it spicier]
1 tsp. cumin
dashes of garlic and onion powder
Mmmm, it scratched all my itches, though my mouth is still on fire. [Not always a bad thing, heh.]
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Posted in Beans and Legumes, Collard Greens, D, Dinner, Ingredient of the Month, Pasta, tagged Beans and Legumes, Collard Greens, D, Dinner, Ingredient of the Month, Pasta on January 11, 2010 |
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This was such a great way to incorporate greens into a meal on a cold Winter’s night. H told me she’d been craving pasta and this is what I came up with for her.
Fettuccini in a Garbanzo Bean and Walnut Sauce
1-15 oz can Garbanzo beans, drained and rinsed
1/2 white onion
one bunch of collard greens [destemmed and cut length-wise into long strips 1/2 inch wide]
2 cloves of garlic
1/2 head radicchio
1/2 cup walnuts, oven roasted for 5 minutes at 400 degrees [Grind half of them into a meal in a food processor for the sauce]
pinch of red pepper flakes
zest of one lemon
vegetable stock [Kitchen Basics is the brand I favor]
fettuccini pasta [I used brown rice pasta this time, but any type would do]
toasted bread crumbs [I just blitzed a stale heel of a baguette in the food processor and then toasted in the oven for a few minutes]
Sauté onions and garlic in a couple teaspoons of olive oil for a few minutes and then toss in the pepper flakes. Add garbanzo beans and some vegetable stock. [I don't give an amount for the vegetable stock because it's a matter of taste, if you like a thinner pasta sauce use more stock. Just add it a little bit at a time and if you over-add simply remove the lid of the pan, raise the flame on the stove and reduce it down.] Mash one half the beans in the pan and then add in the ground walnuts and lemon zest. Adjust the volume of sauce to your liking with vegetable stock and then cover and let simmer gently.
While the above is happening, have a pot full of salted water heating to a boil for the pasta. Once the water boils, toss in the collard greens and allow them to cook for about 5 minutes then transfer them into the pan with the sauce. Add pasta and cook till al dente. While the pasta is cooking, add the radicchio to the pan with the collards and sauce and fold in. The radicchio will lose that gorgeous purple color turning a warm tobacco brown but will retain that wonderful bitter flavor. When the pasta is ready, strain it and fold it gently into the greens and sauce along with the remaining walnuts and mix well. Sprinkle the toasted bread crumbs onto the pasta once plated for a nice little textural crunch.
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Alrighty! Another way to use these amazing greens: as a pocket! I made up a caponata of sorts with lotsa wintery goodness, let it cool and then stuffed some steamed collard leaves.
Winter’s Stuffed Collards
1 cup eggplant, diced
1 cup butternut squash, diced
1/2 white onion, diced
4 cloves of garlic, minced
1/4 cup cooked wild rice
3 dried kalamata figs, diced
1/4 cup dried tart cherries
fresh thyme sprigs
salt/pepper to taste
Collard leaves, de-stemmed [the thick part] steamed until pliable but still bright green
Drizzle in a bit of olive oil (couple of teaspoons worth) and heat. Add in diced eggplant, squash, onion, garlic, and a handful of thyme sprigs tied together with some kitchen string [really makes it easy to remove them later]. Sauté until the squash is slightly tender to a fork. Add in dried fruit and wild rice. Sauté for another few minutes and then set aside off the heat to cool. Lightly steam the collard leaves and allow to cool. Place a collard leaf flat on a cutting board and fill with a few tablespoons of the filling. Roll up like a burrito or an egg roll. After you have as many as you wish, place them into the steamer and heat through, shouldn’t take more than a few minutes. Enjoy!
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Posted in Bread, Colcannon, Dinner, H, Kale, New Year's, Peas, tagged Colcannon, Cornbread, Dinner, H, Kale, New Year's, Peas on January 1, 2010 |
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Like many others around the country today, D and I decided to have a more traditional New Year’s Day dinner full of foods that represent luck, prosperity, and comfort.
Colcannon (steamed cabbage, mashed German Butterball Potatoes, unsweetened coconut milk, salt, and pepper)
Braised apples with sautéed kale and currants
Black eyed peas cooked in vegetable stock with mirapoix, bay leaves, and cinnamon stick, with chopped carrot tops for garnish.
Whole wheat cornbread with whole kernel corn and minced serrano peppers
We are happy. We are stuffed. And now, we’re in desperate need of a nap. Ah, yummy bliss.
Happy New Year everyone!
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