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.
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 vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.