-1 can (28 oz.) whole peeled tomatoes with their juices
-1/4 c. extra-virgin olive oil
-1/2 small onion, finely chopped
-Pinch of red pepper flakes
-Coarse salt & freshly ground pepper
-1 c. spelt
-1 lb. collard greens
-1 1/2 c. cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
-2 T. finely grated Parmigiano-Reggiano
-2 t. chopped fresh sage leaves
Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
From Martha Stewart Living, 5/14
-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
-4 large potatoes (unpeeled), cut into large cubes
-1 bu. collard greens, cleaned, stemmed and chopped
-1 medium onion, diced
-1 t. mustard seeds
-1 t. turmeric
-1 t. cumin seeds
-1 t. fennel seeds
-2 T. organic butter
-4 cloves garlic, minced
-2 t. ginger, minced
-healthy pinch of sea salt
Boil potatoes in a large pot of salted water until they are not
quite done (still firm). Drain and set aside.
Steam collard greens in a 1/2 inch of water in a pot for 10
minutes. Drain and set aside.
In a large cast-iron pan on medium-high heat, add butter and
mustard seeds. When mustard seeds start to pop, add onion,
garlic and ginger. Sauté until onion is translucent. Add potatoes,
cumin and fennel seeds and stir.
Add collard greens. Cook until potatoes are soft on the inside
and crispy and browned on the outside and collards are wilted.
A few minutes before the end add turmeric and a healthy pinch
of sea salt. Stir well. If too dry add a splash of water or more
butter. The final dish should be dry, not saucy. Enjoy!
From Doug DiPasquale @foodnetwork.com
… Read the rest