So I've been slacking off on posting some of my fav vegan recipes. The recipes I post are approved by vegans and non-vegan (my parents). And 9 times out of 10 the recipes get rave reviews (my parents don't care what I marinate it in...they will never like tofu).
This one is one of my all time favorites. Its Sicilian Greens. Its a great recipe for me because left to my own devices I would only eat bean and grain dishes...thankfully this allows me to get in dark leafy greens. As anyone knows dark leafy greens are an important part of any nutrition plan because they are packed with vitamins. Also the taste of this dish is out of this world. The raisins and the collard greens have such opposite flavors that it works perfectly. And the pine nuts make the dish feel hardier than it is. I've never been a fan of collard greens but this dish made me a convert. I've been known to sit down and eat just this for a meal (I rarely have left overs).
So here it is...
(A picture of the Sicilian Greens made by your truly)
Sicilian Collard Greens with Pine Nuts and Raisins
1 bunch of collard greens (I shop at Whole Foods a lot and they have a great pre-washed greens container, sometimes I'll cook 1-2 of those containers at once...I'm a single girl I don't want to slave away in my kitchen haha)
2 Tablespoons of pine nuts (I toast mine)
3 cloves of garlic (I'm a garlic fiend so I've been known to use 6 cloves)
2 Tablespoons of olive oil
3 Tablespoons of raisins
2 Tablespoons of Organic Shoyu (you can find shoyu in the asian food section, or if you want a sweeter dish use balsamic vinegar)
Directions
Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
Note
The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1" pieces and cook for a couple of minutes before adding the collard greens.
Its meals like this that make me love being vegan. There are so many nutrients packed in this one delicious dish. And the recipe yields 2-3 servings...but I really don't feel guilty chowing down on collard greens. Its a great dish when you're in that noshing mood.
Hope you all enjoy making and eating this as much as I do.
XOXO,
MacKenzie Green
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