Sauteed Collard Greens

Recipes by Del Zimmerman, Bellaire TX, posted in epicurious.com (Source)

yield: Serves 4

This recipe can be prepared in 45 minutes or less.

Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

According to the author, this recipe goes well with roast goose.

Ingredients

• 2 1/2 pounds collard greens
• 2 garlic cloves
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice, or to taste

Preparation

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

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Tasty Collard Greens

Recipe By: ANADRI, posted in Allrecipes.com (Source)

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

Original Recipe Yield 10 servings

Ingredients

• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

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Kickin' Collard Greens

Recipe By: Ken Adams, posted in Allrecipes.com (Source)

Prep Time: 10 Min

Cook Time: 1 Hr

Ready In: 1 Hr 10 Min

Original Recipe Yield 6 servings

Ingredients

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

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Collard Greens

Original post at foodnetwork.com (Source)

Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Farmer's Market

2 hr 20 min

Prep

20 min

Cook

2 hr 0 min

Yield:

4 to 6 servings

Level:

Easy

Ingredients

• 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
• 1 tablespoon House seasoning, recipe follows
• 1 tablespoon seasoned salt
• 1 tablespoon hot red pepper sauce
• 1 large bunch collard greens
• 1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Collard Greens Recipe

Posted by Elise on simplyrecipes.com (Source)

• Prep time: 5 minutes
• Cook time: 20 minutes

We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.

Ingredients

• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons bacon fat
• 1 Tbsp olive oil
• 2 Tbsp dark sesame oil (Dynasty or comparable)
• Chili pepper flakes, a pinch
• Salt, a couple pinches
• Sugar, a couple pinches

Method

1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. Add garlic and and cook until fragrant, about 30 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)

If you want, serve with barbecue sauce.

Yield: Serves 4.

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Sour Cream & Cucumbers Recipe

Recipe by epicurean.com (Source)

	Ingredients: 2-3 cucumbers 8 oz. sour cream cider vinegar 1-2 onions thinly sliced salt & pepper 2 T. sugar (approx.) Directions: Peel & thinly slice cucumbers. For best results, place in colander & sprinkle with salt & let sit for at least an hour. This will remove some of the water in the cukes & keep the dressing from becoming too runny but this step is not essential. In a small bowl or coffee cup dissolve sugar with vinegar. ( I usually start with a spoonful of sugar & a small amount of vinegar - it's easier to adjust later. Mix in sour cream & blend till creamy. Taste and add sugar or vinegar. I like it with a slightly tart aftertaste but it's strictly up to the cook! Make sure you add vinegar sparingly or dressing will become too thin. A little goes a long way. In a medium bowl, mix cucumbers, onions, pepper & if desired additional salt. Pour dressing over all & mix. Cover, chill & serve. Will keep at least three days. For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Italian cucumber salad Recipe

Recipe by epicurean.com (Source)

Ingredients:

• 1 cucumber peeled and sliced
• 1 tsp oregano
• 1 small red onion, chopped
• 3/4 cup balsamic vinegar
• 2 tbsp olive oil
• Black pepper to taste

Directions:

Put all ingredients into a bowl and mix. Chill the salad for two hours and serve cold.


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Cucumber tea sandwiches Recipe

Recipe by epicurean.com (Source)

Ingredients:

• cucumbers
• thin white bread (Pepperidge farm thin-sliced)
• Mayonnaise or butter
• salt and pepper

Directions:

1. Peel cucumbers. Slice very thin (using the side of a square, 4-sided grater works well for this)

2. Sprinkle with salt. Put cukes in bowl with weight on them (you are pressing the water out).

3. Cut crusts off bread. Spread with mayonnaise or softened butter.

4. Layer overlapping rows of cucumbers on one slice of bread. Sprinkle with (white) pepper if you like. Cover with another slice of bread.

5. Cut sndwiches on the diagonal, once or twice, depending on how small you want them. 6. Serve with hot tea, or, in the summer, lemonade

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CUCUMBER ONION SALAD DRESSING Recipe

Recipe by epicurean.com (source)

Ingredients:

• 1 pint plainYogurt
• 1/2 small cucumber
• (not more than 1/3 cup)
• 1 small yellow onion
• (not more than 4 Tbls)
• 
  

Directions:

Blend in a food processor
or blender.
Salt and pepper to taste.
Chill.

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Cucumber Salad Recipe

Recipe by epicurean.com (Source)

Ingredients:

• firm cucumbers (long English are best)
• Romaine lettuce
• firm ripe tomatoes
• sweet onions
• salt
• white pepper

Directions:
remove the large "spine" from the lettuce leaf then tear the lettuce into into large pieces, place a layer on a large platter/or/individual serving plates. (Do not cover the rim of the plate.) Slice the sweet onion into very thin slices and separate into rings and place a thin layer on the lettuce bed. Peel the cucumber on "three sides" creating a "white-green, white-green, white-green look, then cut both ends off the cucumber,then using the tines of a fork drag it down the length of the cucumber creating ridges. Slice the cucumber into 1/8th" slices and place a on top of the onion. Cut the tomato into small wedges and arrange them between the cucumber arrangement and the rim of the plate. Sprinkle salt and pepper on the arrangement and serve with individual servings of FRESH lemon wedges.



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Cheesy Eggplant Casserole

By Diana Rattray, About.com Guide (Source)

This easy casserole gets extra flavor from cheese, sauteed onion, and sweet red bell pepper.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 medium eggplant, peeled and cubed
• salt
• 1/4 teaspoon ground black pepper
• 1 clove garlic, mashed and finely minced
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/2 red bell pepper, chopped
• 2 large eggs, beaten
• 1 cup soft bread crumbs, divided
• 1 1/2 cups shredded sharp Cheddar cheese, divided
• 1 tablespoon butter

Preparation:

Grease a 1-quart casserole.

Put eggplant cubes in a colander and sprinkle with salt. Let drain for about 5 to 10 minutes. Put in a saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8 minutes. Drain well and add 1/4 teaspoon salt, the pepper, and the garlic.

In the empty saucepan, heat olive oil over medium heat. Add onion and saute until just softened. Add the bell pepper and continue cooking until the bell pepper is tender. Stir into the eggplant mixture.

Heat oven to 350°.

Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of Cheddar cheese into the eggplant mixture. Spoon into the prepared casserole.

Sprinkle the remaining 1/2 cup of cheese over the casserole. Combine the melted butter with the remaining 1/2 cup of bread crumbs and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.

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Zesty Fried Eggplant

By Diana Rattray, About.com Guide (source)

Fried eggplant recipe is made with eggplant and a seasoned batter.

Ingredients:

• 1 medium eggplant
• 2 teaspoons salt, divided
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons Italian seasoning*
• 1 teaspoon onion powder
• dash ground cayenne pepper
• 1/4 teaspoon garlic powder
• 2 eggs, beaten
• 2/3 cup milk
• 1 tablespoon vegetable oil
• vegetable oil for frying

Preparation:

Directions for fried eggplant
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.

Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth. Heat oil over medium heat until hot. If deep-frying, heat to about 365°. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.

*You may substitute equal parts dried crumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter.

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Creole Eggplant Casserole

By Diana Rattray, About.com Guide (Source)

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

• 1 large eggplant, peeled and sliced
• 3 tablespoons bacon grease or butter, divided
• 1 medium onion, chopped
• 1 cup diced tomatoes
• 2 teaspoons salt
• black pepper -- to taste
• 1 cup Cheddar cheese -- grated
• 1 cup bread crumbs, divided
• 1/2 teaspoon baking powder

Preparation:

Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion. Sauté onion until tender; add tomatoes, salt, and pepper; simmer for 5 minutes. Combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon mixture into greased casserole. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs. Bake at 325° for 25 to 30 minutes.
Serves 8.

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Eggplant Lasagna

By Diana Rattray, About.com Guide (Source)

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 1 1/2 pounds eggplant, thinly sliced
• vegetable spray
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 16 ounces sliced mushrooms
• 9 lasagna noodles
• 1 jar (16 ounces) spaghetti sauce with vegetables
• 8 ounces ricotta cheese, part-skim
• 4 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preparation:

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.

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Eggplant Casserole

By Diana Rattray, About.com Guide (Source)

More eggplant casserole recipes below.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 1 eggplant
• 1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
• 1 small onion, diced
• 1/4 cup diced green or red bell pepper pepper
• 1/2 cup thinly sliced celery
• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 medium tomato, diced

Preparation:

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.
Eggplant casserole serves 4.

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Potato Fennel Gratin

Recipe by By Soo Kim And The Canadian Living Test Kitchen (Source)

Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.

Ingredients

• 2 tbsp (30 mL) olive oil
• 4 cups (1 L) sliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
• 1 cup (250 mL) thinly sliced onions
• 1/2 tsp (2 mL) salt
• 3 lb (1.4 kg) Yukon Gold potatoes, peeled
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/3 cup (75 mL) grated romano cheese
• Bread Crumb Mixture:
• 2 cups (500 mL) fresh bread crumbs
• 2/3 cup (150 mL) grated romano cheese
• 1/4 cup (60 mL) olive oil
• 3 tbsp (45 mL) chopped fresh parsley
• 1 clove garlic, minced

Preparation

Bread Crumb Mixture: In small bowl, combine bread crumbs, cheese, oil and parsley; remove one-third and set aside. Stir garlic into remaining mixture in bowl.

In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly.

Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.

Cover with foil; bake in 375°F (190°C) oven for 35 minutes. Uncover and bake until knife pierces potatoes easily, about 30 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F /200°C oven for 20 minutes.)

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Source : Canadian Living Magazine: December 2009

Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

Recipe by By The Canadian Living Test Kitchen (Source)

• Preparation time: 9 minutes
• Cook time : 16 minutes

Ingredients

• 2 lb (907 g) mussels
• 2 tbsp (30 mL) olive oil
• 1/2 bulb fennel, chopped
• 2 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 2 cups (500 mL) cherry tomatoes, halved
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) packed lovage leaves, (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
• 1/2 cup (125 mL) white wine

Preparation

Scrub mussels; discard any that do not close. Set aside.

In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.

Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.

Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

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Source : Canadian Living Magazine: September 2010

Roasted Squash, Onion and Fennel Toss

Recipe by By The Canadian Living Test Kitchen (Source)

This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.

Ingredients

• 1 butternut squash, peeled
• 1 fennel bulb, trimmed ( or 6 tender stalks of celery)
• 1 red onion
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) herbes de Provence
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)

Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.

Additional information :

Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.

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Apple Fennel Celery Salad

Recipe by By The Canadian Living Test Kitchen (Source)

Fennel is edible all the way from its green stems to the pale white bulb; using the whole vegetable is not only practical, but also adds a variety of pretty colours on your plate.

Ingredients

• 1/2 cup (125 mL) thinly sliced fennel
• 1/2 cup (125 mL) sliced celery
• 1/2 cup (125 mL) red seedless grapes, halved
• 1 Red Delicious apple, peeled, cored and chopped
• 1/4 cup (60 mL) toasted chopped walnuts
• Poppy Seed Dressing:
• 1/4 cup (60 mL) Balkan-style plain yogurt
• 1 tbsp (15 mL) liquid honey
• 2 tsp (10 mL) lemon juice
• 1/2 tsp (2 mL) Dijon mustard
• 1/4 tsp (1 mL) poppy seeds
• 1 pinch salt
• 1 pinch paprika

Preparation

Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth.

Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.

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Source : Canadian Living Special Issue: Make-Ahead Meals 2009

Green Bean, Mushroom and Fennel Salad

Recipe by By The Canadian Living Test Kitchen (Source)

• Preparation time: 15 minutes Stand: 15 minutes
• Cook time : 3 minutes

Ingredients

• 1/3 cup (75 mL) extra-virgin olive oil
• 1/4 cup (60 mL) lemon juice
• 3 tbsp (45 mL) chopped fresh dill
• 1 clove garlic, minced
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 lb (454 g) small cremini mushrooms, quartered
• 1 lb (454 g) green beans, trimmed
• 1/2 fennel bulb, thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

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Source : Canadian Living Magazine: June 2010

Easy Raw Pad Thai Salad Recipe

By Jolinda Hackett, About.com Guide (Source)

This Pad Thai-inspired raw food salad is hearty enough to serve as an entree. the flavor really comes from the freshly chopped cilantro, so whatever you do, don't substitute the raw fresh cilantro for dried. It just won't be the same if you do! Try this raw food recipe for a delicious and nutritious raw foods Pad Thai salad.

If you're looking for more easy raw food recipes, try my Top Ten Easy Raw Food Diet Recipes.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 2 zucchinis, sliced into strips with a vegetable peeler
• 2 large handfuls of bean sprouts, approx 2 cups
• 3/4 cup chopped nuts (use almonds, peanuts or cashews)
• 1 red or yellow bell pepper, sliced into strips
• 4 green onions, diced
• 1/2 cup fresh chopped cilantro
• juice from one lime
• 1 tablespoon raw, cold-pressed olive oil
• 1/4 tsp sea salt

Preparation:

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!
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