Serves 12 as a side
-3/4 c. finely chopped parsley
-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves
-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice
-1/2 c. plus 2 T. extra-virgin olive oil
-4 shallots, halved and thinly sliced (3/4 cup)
-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)
-1 1/2 lb. collard greens, stems discarded, leaves sliced
1/4 inch thick (12 cups)
-3/4 t. crushed red pepper
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.
Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. Enjoy!
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
-2 bu. of collard greens, stems removed & chopped into bite
-1 bu. beets, washed well (use beet greens, chard, kale or
spinach to supplement the collard greens if you need to)
-1 entire bulb of garlic, minced
-1 to 2 c. cooked white beans
-extra virgin olive oil
-sea salt, to taste
-black pepper, to taste
Wrap the beets in foil, place them on a cookie sheet and put
them into a preheated 400° oven for about 45 minutes to an
hour or so (or until they are tender).
In the meantime, coat a large sauté pan with olive oil and
gently heat. Over a low heat, toss in minced garlic and stir.
Next, add in chopped collard greens and sauté until tender.
Once the beets are cooked, remove from oven and let cool for
about 30 minutes or so. Open the beets and remove the skin
with your fingers (they should come off easily).
Cut the roasted beets into bite sized chunks and add to the
collard green sauté mixture and stir.
Lastly, add the cooked beans and warm the sauté mixture.
Season to taste with sea salt and black pepper. Enjoy!
Adapted from apassionforhealthyliving.com, 3/12… Read the rest