Feeds:
Posts
Comments

Posts Tagged ‘Collard Greens’

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.

Directions:

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.]

Advertisements

Read Full Post »

 

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

Ingredients:

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]

olive oil

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]

Directions:

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.

Read Full Post »

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.

Read Full Post »

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!

Read Full Post »


Greens just plain rock!  Packed full of vitamins and minerals including one of the best non-dairy sources of calcium on the planet, collards are a great way to ensure that you’re on your way toward eating healthfully.  I’ll start off with a very basic recipe for a quick dose of goodness and then over the weeks include some more recipes on how to handle and add variety to these great greens.

Basic Braised Collard Greens

Collards, rinsed and de-stemmed and then sliced into strips [After destemming, stack the leaves atop one another and then roll together into a cylinder.  Cut across the roll into a chiffonade of 1/2 inch widths.]

Olive oil

Garlic

Red Pepper Flakes

Vegetable broth

Dead simple.  Drizzle a little bit of olive oil into a pan, preferrably one with sides to it.  Add a clove or two of sliced garlic; mince it if you want a more potent dose of garlic flavor.  Toss in a pinch or two of red pepper flakes [ or none at all if you don’t like the heat] and stir about until the garlic releases it’s aroma.  Toss in the sliced collards and coat with the olive oil.  Cook for a few minutes and then pour in a bit of vegetable broth and cover.   The longer you cook them the softer they shall become.  H and I really like them cooked for a minimal amount of time; perhaps 5-10 minutes.  If you’re going to cook them longer make sure that you check the broth level so that they do not scorch.

Read Full Post »

Advertisements