Collard greens are a type of cabbage, but they form as large, thick, flat leaves instead of a head. Too often they’re overcooked, leaving unpleasant aromas and taste memories. Here they get a gentle simmer and are paired with sweet potatoes to counteract their sharp flavour. Serve as a side dish.
1 onion, coarsely chopped
1 - 398 mL (14 oz) can diced tomatoes
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) cumin seeds
2 cloves garlic, minced
1 Tbsp (15 mL) curry powder
Pinch of cayenne
Sea salt to taste
2 medium sweet potatoes or yams, peeled and coarsely chopped
1 bunch collard greens, stems and leaves coarsely chopped
Pulse onion in food processor until pur'ee. Place in small bowl.
Pour tomatoes into processor and pulse to pur'ee slightly.
Heat oil in large, wide saucepan set over medium heat. Add cumin seeds. Toast until fragrant, about 1 minute. Add pur? onion and minced garlic. Stir often until light brown, 8 to 10 minutes. Stir in curry powder, cayenne, and salt. Simmer for 1 to 2 minutes.
Add tomatoes, sweet potatoes, and 1 cup (250 mL) water. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally until potatoes are tender, about 20 minutes.
Add greens and stir until tender, 8 to 10 minutes.
Serves 6.
Each serving contains: 111 calories; 3 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 3 g fibre; 20 mg sodium
source: "Think Green", alive #341, March 2011
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
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