Collard Greens
Red Onion Collard Greens with Turkey Bacon
From Zorba Paster Recipes
½ Pound Turkey bacon, chopped
3 Medium Red onions, chopped
1¼ Cups Chicken broth
¼ Cup Cider vinegar
1¼ Tbs Dark brown sugar
½ tsp Hot red pepper flakes
4 Pounds Collard greens, washed, stems discarded, and coarsely chopped
In a heavy pot, cook bacon over medium heat until crisp. Transfer to paper towel. Reserve a layer of bacon drippings at the bottom of the pot. Add onions and brown until soften. Transfer onions to separate bowl.
Add broth, vinegar, sugar, red pepper and half of the cooked bacon to pot and stir until sugar is dissolved. Toss in about half of the collard leaves and cook until wilted. Then add the remaining collards and toss. Cover and simmer for 30 minutes. Stir in red onions and simmer an additional 30 minutes.
Top collards with remaining bacon and serve!
Tempeh Stir Fry
from My Fiance Likes It, So It Must Be Good
1 cup chopped collard greens
1 cup chopped kale
2 8 oz. packages Vegetable Medley Tempeh
2 tablespoons soy sauce
juice from 1 lemon
1 cup water
2 tablespoon olive oil, divided
1 shallot, sliced
4 garlic cloves, minced
small handful of cilantro, minced
1/2 teaspoon fennel seed
3 Thai chiles, chopped
salt and pepper, to taste
2 golden beets, peeled and cubed
2 medium red potatoes, scrubbed and cubed
Barbecue Sauce, optional
Preheat oven to 400F.
Line a baking sheet with aluminum foil and spread beets and potatoes on sheet in a single layer. Season beets and potatoes with salt and pepper. Toss with 1 tablespoon of olive oil and bake for about 25 minutes, or until potatoes are golden brown.
Meanwhile, bring a large pot of salted water to a boil and add collard greens and kale. Simmer for about 8-10 minutes. Drain greens and set aside.
Crumble up the tempeh into 1/2 inch pieces and place in a large skillet under medium high heat. Add 1 cup of water, soy sauce, and lemon juice. Cover and bring mixture to a boil. Simmer for about 10 minutes, stirring occasionally until most of the liquid is gone.
Lower the heat and push tempeh to one side of the skillet. Add remaining tablespoon of olive oil on the bare side of the skillet and add shallots, chiles, and garlic. Sauce for about 1 minute, or until fragrant. Mix garlic and shallots in with the tempeh and saute for about 4-5 minutes.
Stir in cilantro, fennel seed, and greens. Cook for 10 more minutes before mixing in beets and potatoes. Cook until heated through, about 2-3 minutes and serve! Top with your favorite barbecue sauce, if desired.
From Zorba Paster Recipes
½ Pound Turkey bacon, chopped
3 Medium Red onions, chopped
1¼ Cups Chicken broth
¼ Cup Cider vinegar
1¼ Tbs Dark brown sugar
½ tsp Hot red pepper flakes
4 Pounds Collard greens, washed, stems discarded, and coarsely chopped
In a heavy pot, cook bacon over medium heat until crisp. Transfer to paper towel. Reserve a layer of bacon drippings at the bottom of the pot. Add onions and brown until soften. Transfer onions to separate bowl.
Add broth, vinegar, sugar, red pepper and half of the cooked bacon to pot and stir until sugar is dissolved. Toss in about half of the collard leaves and cook until wilted. Then add the remaining collards and toss. Cover and simmer for 30 minutes. Stir in red onions and simmer an additional 30 minutes.
Top collards with remaining bacon and serve!
Tempeh Stir Fry
from My Fiance Likes It, So It Must Be Good
1 cup chopped collard greens
1 cup chopped kale
2 8 oz. packages Vegetable Medley Tempeh
2 tablespoons soy sauce
juice from 1 lemon
1 cup water
2 tablespoon olive oil, divided
1 shallot, sliced
4 garlic cloves, minced
small handful of cilantro, minced
1/2 teaspoon fennel seed
3 Thai chiles, chopped
salt and pepper, to taste
2 golden beets, peeled and cubed
2 medium red potatoes, scrubbed and cubed
Barbecue Sauce, optional
Preheat oven to 400F.
Line a baking sheet with aluminum foil and spread beets and potatoes on sheet in a single layer. Season beets and potatoes with salt and pepper. Toss with 1 tablespoon of olive oil and bake for about 25 minutes, or until potatoes are golden brown.
Meanwhile, bring a large pot of salted water to a boil and add collard greens and kale. Simmer for about 8-10 minutes. Drain greens and set aside.
Crumble up the tempeh into 1/2 inch pieces and place in a large skillet under medium high heat. Add 1 cup of water, soy sauce, and lemon juice. Cover and bring mixture to a boil. Simmer for about 10 minutes, stirring occasionally until most of the liquid is gone.
Lower the heat and push tempeh to one side of the skillet. Add remaining tablespoon of olive oil on the bare side of the skillet and add shallots, chiles, and garlic. Sauce for about 1 minute, or until fragrant. Mix garlic and shallots in with the tempeh and saute for about 4-5 minutes.
Stir in cilantro, fennel seed, and greens. Cook for 10 more minutes before mixing in beets and potatoes. Cook until heated through, about 2-3 minutes and serve! Top with your favorite barbecue sauce, if desired.
