Tuesday, June 19, 2012

Garlic Collards and Carrots, Vegan and Gluten-free

I've been out of blogging mode for quite a few months.  I think I've been out of cooking mode too.  But the school year is over, and it is time to think about something else, like good food.  I made something like this yesterday, and it was so good, I had to make it again today, and even got out my camera to celebrate.  So all my faithful followers, you get a blog post to read.  Thanks for sticking around even when I haven't been so faithful.

So, I discovered that the collards are growing like crazy in my garden, so I went searching around on the web some collard recipe inspiration.  I made an awesome recipe with collards and spicy tofu on top, but I didn't get any photos of it.  I will have to try that one again soon.  It got good ratings here from my husband.

And I made this delicious Garlic Collards and Carrots Recipe.  The amounts are flexible, but I put the general idea down in recipe form for those of you who need a concrete starting place, or you can't cook.

Garlic Collards and Carrots

1 large bunch (or two) of Collards
1 large onion, chopped
4 - 6 garlic cloves, mashed with a big knife and sliced, or pressed
2 stalks of celery, sliced
3 - 4 carrots, grated
1 - 2 Tablespoons (or to taste) Braggs Liquid Aminos or salt to taste

Wash your collards, and cut out the ribs and discard.  Stack the leaves in piles.  Roll up the leaves from 2 - 3 collards like a burrito, and then make 1/4 inch slices.  Roll and slice until you have cut up the whole pile.  Unroll the green strips.

Sauté the onions and garlic on medium heat.  You likely won't need any oil, or even water if you pay attention and stir them often.  When the onions are half done, add the celery and carrots and collards.  Sprinkle in the Bragg's Liquid Aminos to your taste and stir around.  If your pan dries out too much or starts sticking, put in a couple tablespoons of water, just enough to keep things free and movable in the pan.  Put a lid on and cook until the greens are wilted.  Stir, and cook a bit more until the vegetables are at your favorite level of tenderness.

Serve on a bed of cooked quinoa (my favorite) or brown rice.

I also served a quick raw veggie salad made of red pepper, green pepper, cucumber, sweet onion, and tomato.  I squeezed on some fresh lemon juice and sprinkled on salt.

My son, the boy who said he was starving, said he didn't want any greens tonight, they didn't look good, and he wasn't very hungery.   Hmm.... I said he needed at least have a "complementary sample," a 1 - 2 tablespoon serving.  He reluctantly tried it, then finished it.  He was about to leave the table when he said, "Actually mom, that wasn't too bad.  I think I could eat some more."  And he did.  It is actually possible to train kids to eat their greens.  Be patient, and make that the only food available to eat.

1 comment:

  1. Looks yummy! We had something similar (well, sort of almost similar!) with mustard greens this week.


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