Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, January 11, 2017

meal ideas ~ yummy collard greens & endive

Since yesterdays post was about vegetables, new ones to me, I also investigated some recipes for two that I have not cooked before, collard greens and endive. I found several that promise to be tasty and stay in the healthy range. 

1/4 cup olive oil
2 TBS garlic, minced
5 cups chicken broth
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
kosher salt and pepper to taste
1 tsp crushed red pepper flakes

Heat olive oil in a large pan over medium heat. Add garlic and saute until golden brown. Pour in the chicken stock and add the smoked turkey leg. Cover and simmer for 30 minutes.
Add the collard greens to the pot and up the heat to medium-high. Let the greens cook down, or approximately 45 minutes - stirring occasionally.

Reduce heat to medium and season with salt and pepper. Continue to cook for another 45-60 minutes or until tender. Drain, reserving the liquid. Add red pepper flakes and serve.

Use the reserved liquid to reheat if necessary.

2 lbs collard greens - stems removed and cut in strips
2 TBS olive oil
1 TBS butter
1/3 cup shallots, minced
1 TBS garlic, minced
kosher salt and pepper to taste

Heat oil and butter in a large skillet over medium heat. Add the shallots and garlic, sauteing until light brown.

Add the collard greens and saute until tender or about 15 minutes. Season with kosher salt and pepper.

1/2 cup black olives, diced
2 TBS pine nuts, toasted
8 oz cream cheese or goat cheese
1/4 cup sun dried tomatoes in oil, chopped finely
1/4 cup fresh basil, chopped
1 clove garlic, minced
1/4 tsp red pepper flakes
3 heads endive
basil sprigs for garnish

Combine the first 7 ingredients together and mix well. Trim the ends of the endive and separate heads into spears. Now spread the cheese mixture on the spears.
Serve immediately or chill up to two hours before eating. Garnish with basil sprigs.

2 Belgian endive heads (we need 24 leaves to stuff)
1/2 cup kalamata olives, sliced
1 cup cherry tomatoes, cut in half
1 garlic clove, minced
1 cup fresh basil leaves, chopped
3/4 cup feta cheese, crumbled
1 TBS extra virgin olive oil
2 TBS balsamic vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Combine the olives, tomatoes, garlic, basil and feta cheese in a bowl. Mix the olive oil and vinegar together and pour over salad ingredients. Toss lightly to coat evenly and season to taste with kosher salt and ground pepper.

Arrange endive leaves on a serving platter and stuff each one with approximately a teaspoon of the salad ingredients. Serve.

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