Tag Archives: collards

Casseroles, Healthy, Main Dishes, Pasta, Vegetarian

Creamy Peas and Panchetta Pasta

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Nothing is quite so satisfying and delicious as enjoying a brief crop of produce in its prime.  Spring peas are a great example.  They burst into bloom in the early spring, swell to full pods, and then quickly disappear, leaving round seeds to dry and protect until next year.

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The beauty of frozen produce is that you can lock in all the enzymes and living nutrients of a fresh item and keep it for use many days or weeks or even months later.  Flash frozen vegetables can be the next best thing to right-from-the-dirt produce, and maybe even better because it is washed and minimally processed. This way, you can enjoy this fresh taste of spring any time of the year!

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The cream sauce is made with a minimal amount of fat. I used some half and half and some regular 2% milk. Add fresh grated Parmesan cheese and if you desire a tbsp or so of flour for a thick, creamy, salty sauce that tastes like velvet and will satisfy any Alfredo lover.  You can use other types of cheeses too, don’t be shy about trying mozzarella or reggiano, asiago or feta.

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Ingredients:

  • 1/2 – 1 cup fresh or frozen peas
  • 1 cup torn greens of choice (kale, swiss chard, collards, spinach)
  • 2 slices thick cut bacon (optional, you can omit for a vegetarian recipe or use turkey bacon instead)
  • 1/2 cup half and half
  • 1/2 cup milk
  • 1/4 – 1/2 cup grated hard cheese
  • Salt & pepper to taste
  • 1/2 pound cooked fresh pasta, drained

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Step 1: Boil and drain your pasta.  In a frying pan, cook the bacon until crispy.  Remove and drain all but about 2 tsp of fat*, and crumble the bacon.  Cook the peas and greens in the bacon fat for 5-10 minutes, until softened.

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Step 2: To the pan, add the milks and bring to a slow simmer.  Add the cheese and salt and pepper to taste.  Mix well until thickened, add flour 1/2 tbsp at a time if desired.  Pour it over the hot drained pasta and top with a sprinkle of fresh grated cheese!

 

*If you want a vegetarian dish, omit the bacon and use vegetable of coconut oil instead!

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Breakfast, Eggs, Healthy, Less than 5, Main Dishes, Side dishes, Vegetarian

Eggs in a Green Nest

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One of the hardest hurdles when transitioning to healthier eating, at least for the majority of people, is eating leafy greens.  We all know that leafy greens are the healthiest things out there.  They contain tons of vitamins, minerals, and antioxidants.  They cost us next to zero calories to consume.  Greens are full of digestible and indigestible fiber to keep your digestive system strong and healthy.

So why do they taste so bad?

Foods which to us taste bitter have an array of compounds in them that naturally protect the delicate leaves from insects who would love to snack at the salad bar of nature.  It is these compounds which tend to be so beneficial for our health.  Unfortunately, humans usually dislike the bitter taste at first.  Fortunately, you can re-train your taste buds to enjoy bitter, and there are many cooking techniques to make bitter foods more palatable.

Adding small amounts of high quality fat like olive oil, or a sour taste like vinegar or lemon juice, can help temper the bitterness of greens.  Sea salt or other salty sources like hard cheeses also helps mask the harsher flavors and draw out the sweeter notes.  My recipe for simply sauteed power greens uses these techniques to create a delicious side dish that even most greens-haters can enjoy.

Greens and Egg

In this simple breakfast recipe, I combine those techniques with fresh eggs for a superstar breakfast that is ready in under 10 minutes, packed with vitamins and nutrients and protein, and will keep you happy and full all morning long.  Enjoy over some brown rice or with whole wheat toast for a well rounded meal.

 

Ingredients:

  • 1-2 fresh organic eggs, if possible
  • 1 large bunch greens (kale, collards, mustard greens, etc) or a mixture of greens to make about 1 – 1 1/2 cups
  • 1-2 tbsp olive oil
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tbsp hard, salty cheese such as Parmesan
  • Optional: 1-2 slices wheat bread or 1/2 cup brown rice

Greens in Pan with Egg

Step 1: Rinse your greens to remove any dirt, and slice into thin strips or shred by hand.  Add the oil to the pan, then the greens, and drizzle with lemon juice.  Cover with a lid, and steam the greens for 5-7 minutes.  Optional: you can add a chopped clove or two of garlic

Greens and Egg Yolk and Toast

Step 2: Mix the greens, they should be bright and slightly wilted now.  Use a spoon or spatula to make a small indent in the pile of greens, and crack an egg into the hole.  Cover again, and steam for another 5-7 minutes.  The longer you cook the egg, the more well-done the yolk becomes.  5-7 minutes will leave it slightly runny, as in above photo.

Once the egg is cooked to your desired done-ness, remove to a plate and serve!  I sprinkled a little hard cheese over the egg, which gives it the perfect salty balance to the tart & bitter greens.  You can also use sea salt for the same effect.

You can easily increase this recipe to feed several more people, simply increase the volume of greens and crack in one to two eggs per person.  This is delightful plain with toast, or you could serve with black beans, salsa, hot sauce, relish… whatever floats your culinary boat.