Collard Greens with Peppers & Mushrooms

1 Bunch of Collard Greens; Cleaned, De-stemmed, and Cut into bit size pieces.

  • 1 Bell Pepper cleaned and diced

  • 1 lb of cremini mushrooms, cut in quarters.

  • 1 Tbs Oil

  • 1 Tbs butter

  • 2 Tbs cup water

  • Salt

  • Pepper

  • Apple Cider Vinegar

  1. In saute pan on high heat, add 1 Tablespoon Oil and 1 Tablespoon Butter.

  2. Add mushrooms and saute until browned. Remove from pan and set aside.

  3. Add a bit more oil then peppers. Saute until softened. Remove from pan and set aside.

  4. Add your greens with about a 2 Tbs of water, then cover to wilt for about 3-5 minutes * You can add a bouillon cube for additional flavoring. If you like well cooked greens, keep them in the pan longer until you have reached your desired tenderness.

  5. Place your cooked mushrooms and peppers back into your pan with about 2 Tbs of Apple Cider Vinegar cook a bit longer then serve warm.

You can serve this dish over a grain, like rice or quinoa. This is a great side dish and can be bulked up by adding some beans.


GF – Vegetable – "Flatbread"

Veggie bread – Gluten Free (Adapted from Green Kitchen Stories)

Equipment:

  • Food Processor

  • Baking Sheet

  • Parchment Paper

  • Preheat Oven to 400 degrees.

Ingredients:

  • 1 head of Broccoli, ‘riced’ into Flour, in food processor (about 4 cups) —> If using different vegetables that contain water you will need to squeeze the excess water out of the processed vegetable

  • 1 cup Chickpea Flour (Garbanzo Bean or Besan Flour)

  • 4 Eggs

  • Salt, Pepper and Seasoning to taste (Garlic Powder, Onion Powder, Etc)

Procedure:

1.       Prepare your baking sheet, line it with parchment.

2.       Add all 4 ingredients to a large mixing bowl.

3.       Mix well with your hands until everything binds well together into a ball

4.       Put your mixture onto the prepare baking sheet and form it into a square, by pressing down the ‘dough’ and patting it into a square or some type of form.

5.       Bake in oven for 15-20 minutes until gold brown. Let cool.

Great for Sandwiches, or Pizzas

Refrigerate up to 3 days.

Freezer – Wrap in plastic wrap and place in Freezer for up to 3 months.

I enjoyed my bread warmed in the toaster oven then topped with hummus and avocado. You can make some great vegetable sandwiches with this flatbread. Especially if you haven’t been able to eat “bread” in a long time, imagine how creative you can get. Be warned, this does not taste like bread, however, if it is a pretty good alternative

Cabbage, Kale & Apple Salad

reposted from October 2016

Cabbage, Kale and Apple Salad

  • 1/2 Head Cabbage (more if desired)

  • 1 head of Kale

  • 2 Apples

  • 4-6 Tablespoons Olive Oil (Oil of your choice)

  • Salt

  • Pepper

  • 2-4 Tablespoons Apple Cider Vinegar to taste

  1. De-stem your Kale and cut or tear into bit size pieces. Place in a bowl. Drizzle 2 T of  oil and salt onto your kale, and massage until each leaf is coated. Let sit for 10 minutes.

  2. Slice your Cabbage very thinly. Throw into your bowl. Lightly Salt and Pepper your cabbage.

  3. Cut your apples into cubes or matchsticks and throw into the bowl.

  4. Add your Vinegar and 2 Tablespoons of the oil into your bowl.

  5. Toss until well coated. Taste to see if you need more seasoning, oil or vinegar.