Good Recipes from Friendly Eaters
Collard Greens with Tomatoes and Garlic
cleanedmyplate.com
1/4 cup extra-virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, finely chopped
1 jalapeño, top removed and halved lengthwise
1 pint cherry tomatoes, halved
1 bunch collard greens, tough stems discarded and leaves chopped
Salt and freshly ground pepper
In a large cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes. Stir in the tomatoes and collards. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 30 minutes. Discard the jalapeño. Season the collards with salt and pepper and serve. Adapted from Food & Wine.
| Print article | This entry was posted by Danielle on February 14, 2012 at 10:44 pm, and is filed under Dinner, Lunchtime. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Eggs Italiano
about 1 year ago - No comments
1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil (or dried) 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat
Snow Peas and Red Bell Pepper
about 1 year ago - No comments
1 tablespoon butter 1 clove garlic, minced 1/2 red bell pepper, seeded and sliced 1/3 pound snow peas, trimmed and washed 3 tablespoons water In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snow peas and toss to mix. Add water and
Kiwi-Apple Dressing
about 1 year ago - No comments
2 tablespoons cider vinegar 2 tablespoons apple juice 1 tablespoon olive oil 1 tablespoon water 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce 2-3 kiwifruit, peeled and cut into chunks 1 small garlic clove Combine all ingredients in a blender, and process until smooth. From www.myrecipes.com.
Creamy Vegan Dill Potato Salad
about 1 year ago - No comments
1 1/2 lb small potatoes, halved/quartered 1 Tbsp garlic powder 2-3 Tbsp apple cider vinegar 4 Tbsp vegan mayo (such as Veganaise) 2 Tbsp spicy/Dijon mustard 3/4 cup onion OR scallions, chopped 1 1/2 cups fresh dill, chopped (or dried, to taste) 1/4 tsp cayenne fresh black pepper and sea salt to taste garnish: fresh
Honey Glazed Apple-Pear Tart
about 1 year ago - No comments
All-purpose flour, for dusting 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed 1 pear, peeled, cored and thinly sliced 2 apples, peeled, cored and thinly sliced 3 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup honey, warmed Mascarpone cheese, for garnish Preheat oven to 400°F.
Garden Pizza
about 1 year ago - No comments
4 whole baby or 1 medium zucchini, halved lengthwise and thinly sliced 1 pint cherry tomatoes 2 tablespoons tomato paste 8 fresh basil leaves 2 teaspoons minced fresh oregano 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper Yellow cornmeal, for dusting 1 pound prepared pizza dough 4 ounces fresh mozzarella cheese, thinly sliced 1 medium
Asian Pasta with Tofu, Shiitake Mushrooms, and Broccoli
about 1 year ago - No comments
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced 2 tablespoons canola oil or peanut oil 6 ounces shiitake mushrooms, stems removed, caps quartered 2 plump garlic cloves, minced 2 teaspoons minced fresh ginger 6 scallions, white and light green parts only, sliced 1/2 teaspoon hot red pepper flakes 1/2
Spicy Brussels Sprouts with Mint
about 1 year ago - No comments
2 tablespoons vegetable oil 1/2 cup Rice Krispies or other puffed rice cereal 1/4 teaspoon cayenne pepper Kosher salt 1/4 cup Asian fish sauce 2 tablespoons water 2 tablespoons sugar 1 tablespoon rice vinegar 1 tablespoon fresh lime juice 1 small garlic clove, minced 1 small red chile, minced 1/4 cup chopped cilantro 2 tablespoons
Tortellini and Zucchini Soup
about 1 year ago - No comments
2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 tsp chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 2 cups fresh or frozen tortellini, preferably spinach-&-cheese 4 roma tomatoes, diced 2 tablespoons red-wine vinegar Heat oil in a Dutch oven over
Winter Vegetable Crumble
about 1 year ago - No comments
Crumble topping: 2/3 cup rolled oats ½ cup cashews 2 tablespoons whole wheat flour 2 tablespoons oil 1 teaspoon dried rosemary Filling: 2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes) Sauce: 1 medium onion, chopped 2 tablespoons cashews 2/3 cup milk 1 ¼ cup vegetable broth 2 tablespoons flour 1 teaspoon dried rosemary Salt
