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Archive for January 8th, 2010

White Bean and Collard Green Hummus

1 can white beans, drained
1 cup artichoke hearts, packed in oil
2 tbsp. sun-dried tomatoes, packed in oil
1 tbsp. capers, rinsed
juice and zest of 1/2 lemon
5 collard green leaves, lightly steamed and diced
toasted pine nuts

Directions:

Place the artichoke hearts, capers, half the sun-dried tomatoes and half the beans into a food processor and pulse till chunkily blended.  Add in the lemon juice and zest and the remaining beans.  Pulse quickly to mix but not so much that you lose the texture of the freshly added beans.  Remove from processor and add in the remaining sun-dried tomatoes, pine nuts and the diced collard greens.  If the texture is too thick, drizzle in some of the oil from the sun-dried tomatoes to loosen it.  An alternative if you’re trying to reduce your fat intake would be to loosen it up with some vegetable broth rather than oil.  Slather onto some grilled pita and chomp!  Delicious way to get in your greens.

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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

olive oil

salt/pepper to taste

Collard leaves, de-stemmed [the thick part] steamed until pliable but still bright green

Directions:

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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