Collard Green...Pancakes!
Posted by Bluegrass on May 30, 2007 · Member since Nov 2006 · 26 posts
So I randomly bought a small bunch of organic collard greens at Wild Oats last night. Unsure of what to do with them, I was scouring Vegweb this morning in search of simple, few-ingredients-needed collard green/other leafy green recipes. I came across a few that looked good, but alas, I didn't have the all of the ingredients for any of them. So, I kept searching and was reading over another one when the idea popped into my head-pancakes!
I just bought "Vegan with a Vengance" yesterday as well, and consulted it. I modified her basic pancake recipe to what I had on hand, and added torn collard green bits. The end result was pretty good.
Anybody have other good experience with hiding leafy greens in foods?
Why hide them? Collard greens are very tasty if you cook them right. Overcook them and they become a smelly mess! I don't have the cookbook with me here at work but there's a recipe in "Vegan Planet" for collard greens that I made on Monday. Fan-freaking-tastic! I think it's called "Cajun Collard Greens". If I have time when I get home, I'll post the recipe (if you want it.)
From Vegan Planet (with my comments)
1-1/2 pounds collard greens (I used a whole bunch, didn't weigh it.)
1 TBL olive oil
1 small yellow onion
1 celery rib
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced (I used a garlic press)
1 14.5-ounce can diced tomatoes, drained (I didn't drain them)
1 tsp. dried thyme (I used ~2 tsp fresh thyme)
1/4 tsp. file powder (I didn't have it so I used Emeril's Essence seasoning)
1/4 tsp. cayenne pepper
salt (I used kosher salt for seasoning the dish at the end) & freshly ground black pepper
Cook the collards in a pot of boiling salted water (used regular table salt) until tender 20 to 30 minutes (I cooked them 20). Drain coarsely chop and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper and garlic. Cover and cook until softened, about 7 minutes. (I forgot to cover the pot but it was still OK.) Stir in the tomatoes, thyme, file and cayenne. Add the collards, season with salt and pepper to taste and stir to coat the collard with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.
I also made the "Not so Dirty Rice" on p. 232 to go with this. Very, very, very, very good meal!
TinTexas-Thanks for the recipe! Next time I'm by a health food store I might try to get some of those ingredients-the recipe sounds Delicious.
prettyin_punk-They were oddly good, but I'm pretty odd when it comes to food. I like weird things. :D
Baypuppy-Sorry, no pics... :-\ ;)