Saturday, October 22, 2011

Garlic Collard Green Saute

Growing up I never heard of Collard Greens, Black Eyed Peas, or Ham-hocks probably because I lived in the Midwestern State of Illinois and being Jewish you are not supposed to eat anything made from Pork ever. It was not until watching an episode of Oprah many years ago that I learned about all these foods being an old time meal of the Southern States. With my renewed quest to get back to eating a 75-90% vegan diet, I am buying greens, beans, & legumes that I have never eaten and cooking them with my own healthy twist.

One of My New Fall Favorite Vegetables is Collard Greens

1 Bunch Collard Greens Chopped
10 Sliced Grape Tomatoes
1 Diced Onion
2 TBSP Minced Garlic
2 Mini Diced Yellow Bell Peppers
2 Mini Diced Red Bell Peppers
2 Mini Diced Orange Bell Peppers
8 Oz Diced Mushrooms
4 Oz Frozen Cut Okra Steamed in Microwave
1/8 TSP Sea Salt
Extra Virgin Olive Oil
1 Bowl
1 Large Deep Skillet

Rinse Collard Greens With Veggie Produce Wash, Drain & Dry
Put Collard Greens in Bowl & Toss With 1 TSP Oil & 1/8 TSP Sea Salt

Heat 1 TBSP Extra Virgin Olive Oil in Skillet On Medium Heat
Add In Collard Greens And Saute For 3 Minutes
Add In Onions, Garlic, Peppers, Tomatoes, Mushrooms, & Continue Sauteing
Add in Okra And Cook For Until Veggies Are Just Tender

Ready To Eat As Is, Over Pasta, Rice, In an Egg White Omelette

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