Healthy Collard Greens Recipes

From the EatingWell website and Magazine its Healthy Collard Greens Recipes. Delicious and Healthy Collard Greens Recipes with recipes like; Collard Greens Recipes, Blackberry BBQ Pork Chops with Collards and Corn, and Sweet  Spicy Steam-Fried Collard Greens. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Collard Greens Recipes

Find healthy, delicious collard greens recipes, from the food and nutrition experts at EatingWell.

Collard Greens
Collard greens are meltingly tender when cooked for a long period of time. Smoked turkey in place of bacon adds the traditional smoky taste...........

Blackberry BBQ Pork Chops with Collards and Corn
Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled BBQ sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops. To make it even faster, grab a bag of prechopped collards from the produce section............


Sweet  Spicy Steam-Fried Collard Greens
In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.



* Click the link below to get all the Healthy Collard Greens Recipes
http://www.eatingwell.com/recipes/21670/ingredients/vegetables/greens/collard-greens/

Healthy Vegetable Side Dish Recipes

From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Make all your meals healthier with these Healthy Vegetable Side Dish Recipes. Nutritious, Healthy and Delicious dishes like; Pan-Fried Cabbage with Bacon and Shallot, Gomen (Ethiopian-Style Collard Greens), and Baked Butternut Squash. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Pan-Fried Cabbage with Bacon and Shallot
Of all the vegetables in the supermarket, cabbage gives you some of the best value for your dollar. It's inexpensive and low in calories, but packed with nutritional benefits (vitamin C, fiber, cancer-fighting phytochemicals). This easy vegetable side dish gets a boost of flavor from shallot, caraway seeds and a delicious finish of crisp bacon.........


Gomen (Ethiopian-Style Collard Greens)
These sautéed collards can be served as a vegan main dish or as a hearty side to doro alicha (chicken with onions and spiced butter sauce) or messer wot (spiced lentils). Either way, don't forget to serve it with injera, the traditional crêpe-like bread common in Ethiopia........


Baked Butternut Squash
Baked butternut squash has a caramelized flavor, which is delicious if you use the cooked squash in soups and sauces. It's simple to bake a butternut squash; just cut it in half and roast it in the oven.......



* Click the link below to get all the Healthy Vegetable Side Dish Recipes
http://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

Kitchen Hint of the Day!

Collard Greens..........

Not only do collard greens supply good doses of protein, fiber, calcium and iron, but the leafy green vegetables also provide more impressive amounts of other key vitamins and minerals. Cooked collard greens don't need to be limp and dull; prepared correctly, collard greens can be tasty in addition to being nutritious.

"Meatless Monday" Recipe of the Week - Potatoes and Collard Greens with Vegan Sausage

This week's "Meatless Monday" Recipe of the Week is - Potatoes and Collard Greens with Vegan Sausage. Yukon Potatoes, Sweet Potatoes, Collard Greens, and Vegan Sausage make up this week's recipe! It's from one of my favorite recipe sites - CooksRecipes. The Cooks site is loaded with recipes to please all tastes so check it out today! Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Potatoes and Collard Greens with Vegan Sausage
Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes

1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 - Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 - Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 - Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 - Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 - Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Kitchen Hint of the Day!

Kale, cabbage, and collard greens are delicious to eat, but can sometimes smell stinky when they're being prepared. Make sure not to overcook them, which will make them release more odors. Also try placing a few unshelled pecans in the saucepan while cooking toPecans, Cooking, Food, Recipes help absorb scents.

"Meatless Monday" Recipe of the Week - Collard Green Wraps

This week's "Meatless Monday" Recipe of the Week is Collard Green Wraps. It's from one of my favorite sites the PBS website, which has a fantastic recipe selection! Check it out some time.   http://www.pbs.org/food/recipes/ 



Collard Green Wraps

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfafa sprouts
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced


Directions
1 - Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 - While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.


http://www.pbs.org/food/recipes/collard-green-wraps/

"Meatless Monday" Recipe of the Week - Collard Green Wraps

This week's "Meatless Monday" Recipe of the Week is Collard Green Wraps. It's off the PBS Recipe website which has a fantastic collection of all recipes.  http://www.pbs.org/food/recipes/


Collard Green Wraps

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfafa sprouts
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced


Directions
1 - Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 - While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.

http://www.pbs.org/food/recipes/collard-green-wraps/

Fried Okeechobee Crappie w/ Hash Browns and Collard Greens

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns and Collard Greens

A dreary and cloudy day out today. Had to run my parents to Cincinnati for my Dad to get a new portable Fairfield, you can read about both in two earlier posts. For dinner tonight, Fried Okeechobee Crappie w/  Hash Browns and Collard Greens.
breather. He's had a home oxygen for a while now but he's going to have to keep a portable air with him when he's out. A lot going on locally with Operation Pumpkin in Hamilton and Jungle Jim's Ring of Fire Weekend in






 It's always a sad day when I use my last bags of the Lake Okeechobee Crappie, or as the locals there call them "Specks". My cousin always brings me a batch when they go down for the winter at Lake Okeechobee, Florida. I try to make them last as long as I can but the time has come to break that last bag out of the freezer. I love all fish but these are my favorite fresh water fish by far! Love the taste and just how they fry up so good and brown. I laid the last bag out last night to thaw in the fridge. I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. As usual with Crappie they came out Golden Brown and delicious!

For side dishes I prepared  Hash Browns and Collard Greens. I used Simply Potatoes Hash Browns, my favorite Potato side dishes. Fried in Canola Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Also, for the first time, I prepared Collard Greens. They were canned and Walmart Store Brand. Just heated them in a small sauce pan on medium high for 5 minutes, drained, and season with Sea Salt. I think I had Collard Greens 1 other time. They came out very good, a good change of pace for a side dish! For dessert later tonight a bowl of Del Monte No Sugar Added Peach Chunks.





Zatarain's Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain's Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%


http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx