Applecrumbles and I decided to forge ahead and just keep cooking those delicious Ellie recipes! Thanks also to Liz at thenotsoskinnykitchen for her help in trying to locate/email everyone in the group. Joanne chose Shortcut Collard Greens.
Kathryn of Grandma's Kitchen Table is choosing Salmon Florentine and Quinoa Pilaff for next week's recipe. Please look in Ellie's So Easy book on pages 196-198 and cook along with us next Thursday!
Now I'm a southern girl and you don't have to ask me twice to cook or eat those wonderful greens! My DH, the yankee, however is a different matter. He hates greens of any kind. He also hates onions. So I made this recipe and instead of chopped onions I just used some dried ones. I figure I can usually slip those in and he does not notice so much. This was a beautiful dish of greens and very easy to prepare. I have never eaten collards without a big hunk of cornbread to go with, but tonight I was in a bit of a hurry so we did not get the cornbread. Instead we had corn on the cob and a grilled pork chop. With my class reunion coming up in just a month, I really need to watch what I eat and lose a little of this belly fat that is taking over my middle section!! If anyone has any suggestions on a quick method to do that, please let me know!! Yoga is not taking it off.
On a side note, I got pulled over by a cop this morning on the way to work. It seems he "thought" I ran a red light. I assured him it was "yellow" when I passed under it. He, however, did not seem to believe me. Apparently he does not know me personally and realize how honest I am. So he wrote me a ticket. The nerve of him. Now I have to go to driving school. Bummer!! I promise you - all my readers - it was YELLOW!! Also, he put the wrong time on the ticket so if he cannot even tell time I do not understand how he can possibly know for a fact the light was red and not yellow. Go figure.
Try these greens!! Delicious.
Short-Cut Collard Greens
4 (1/2 cup) servings.Ingredients
1 1/4 pounds collard greens
1 tablespoon water
2 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 teaspoon hot red pepper flakes
3/4 cup low-sodium chicken broth
Remove the stems and center ribs from the collard greens and
discard. Cut the leaves into 1/2-inch strips. Place the greens into a large,
microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side.
Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and
cook until onions have softened, about 2 minutes. Add the collard greens and stir in the
vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered,
for 30 minutes. Add the chopped bacon to the pan, and season with salt.