We had so much fun cooking and showing how old time Southern favorites can be cooked in new ways with amazingly delicious results at the series we did at the Center for Energy Education, Here are the recipes from that session.
Collard Green Pineapple Smoothie
1 small banana
½ cup pineapple tidbits
1 cup packed shredded collards
1 cup coconut water or coconut milk
1 tablespoon chia seeds (optional)
In blender container place all ingredients; puree until smooth. Makes 1 serving.
Quick Veggie Stir-Fry
2 tablespoons olive oil
3 cups packed shredded collard greens
1 garlic clove, finely chopped
1 bag (14.4 – 16 ounces) mixed stir-fry vegetables or 3 cups cut-up assorted
vegetables (bell peppers, broccoli flowerets, shredded carrots, etc.)
½ cup prepared stir-fry sauce or ½ cup soy sauce mixed with 2 teaspoons cornstarch
In large (12-inch) skillet or wok over medium-high heat, heat oil. Add collards and garlic; cook, stirring, 2 to 3 minutes or until almost crisp-tender. Add vegetables; cook, stirring, 6 to 8 minutes or until vegetables are heated through. Add stir-fry sauce. Cook 2 minutes more or until hot. Makes 4 servings.
Baked Greens Chips
4 – 5 large collard leaves, washed and dried, stems removed
¼ cup olive oil (not extra-virgin)
¼ teaspoon coarse salt
Preheat oven 300 degrees F. Cut leaves into 1- to 2-inch strips. On parchment lined baking pans, arrange strips in single layer. Spray or brush strips with oil; sprinkle with salt. Bake until dry and crisp, about 15 to 20 minutes. Remove from pan. Repeat with remaining strips. Store in brown paper bag up to 3 days. Makes 4-6 appetizer/snack servings.
Slow-cooker Black-Eyed Pea and Collard Green Soup
1 package (16 ounces) dried black-eyed peas, rinsed
1 large onion, chopped
4 cloves garlic, minced
1 large rib celery, chopped
1 large carrot, peeled and cut into a 1/4-inch dice
7 cups vegetable or chicken broth
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons olive oil
4 cups ribs removed and thinly sliced or coarsely chopped collard greens
1 tablespoon cider vinegar
In large slow-cooker place beans, onion, garlic, celery, carrot, broth, thyme, bay leaves and oil. Cover; cook on low heat setting 8 hours or until peas are tender. Stir in collards; cook 1 hour more or until back-eyed peas and vegetables are tender. Remove bay leaves. For a slightly thicker and creamier soup, smash some black-eyed peas. Stir in vinegar. Makes 6-8 servings.
Healthy Collard Greens with Beets
1 large bunch collard greens, washed and stems removed
2 tablespoons olive or coconut oil
1 to 3 cloves garlic, minced
1 cup chicken or vegetable broth
Salt and pepper
Juice of 1 lemon or lime (or 2 tablespoons vinegar)
1 small beet, peeled, grated or spiralized
Stack 6 to 8 leaves at a time, on top of one another, roll up, and slice into 1/2 inch thick slices. Then slice other direction to create squares. In large sauté pan over medium high heat, heat oil. Add garlic; saute until fragrant, about 1 minute. Add collard greens and broth. Reduce heat to medium; cover and cook, stirring occasionally. Cook until liquid almost evaporates, and collards are tender, about 15 - 20 minutes. Season with salt and pepper. To serve drizzle lemon or lime juice over greens. Top with beets. Makes 4-6 servings.