Spicy Rice Bake with Black-Eyed Peas and Collard Greens

Adapted from Vegetarians of Washington

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 6-8 cloves garlic, minced
• 1 bunch collard greens, stems removed and cut into 1/2 inch strips
• 1 1/2 cups brown rice, uncooked, rinsed and drained
• 1 cups black-eyed peas, uncooked, rinsed and drained
• 6 cups boiling water
• dash of cayenne pepper
• 1/4 cup tamari
• 2 tablespoons balsamic vinegar
• salt

METHOD:

• Preheat oven to 350 degrees
• Heat oil in large skillet, add onion and saute about 2 minutes
• Add garlic and continue to saute another 3-4 minutes
• Stir in collard greens and saute until collards are bright green and wilted, about 5 minutes
• Place rice and black-eyed peas in a 9 x 13 baking dish
• Stir in boiling water (slowly to warm up dish first), cayenne, tamari, vinegar and salt
• Stir in collard green mixture
• Cover and bake 1.5 hours or until rice and peas are tender
• Stir gently and serve hot

Pasta with Collard Greens and Onions

Adapted from The New York Times

INGREDIENTS:

• 1 bunch collard greens, stemmed, washed and sliced
• 1 tablespoon oil
• 1 medium onion, sliced
• salt
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup water
• 8-12 ounces pasta
• Daiya Mozzarella Shreds

METHOD:

• Bring a large pot of water to a boil, salt generously and add collard greens; blanch for 2 minutes, drain and rinse collards with cold water; let sit in colander to drain
• Heat olive oil in a large lidded pot, add onion, cook while stirring often for about 5 minutes
• Add a generous pinch of salt, red pepper flakes and garlic; cook another minute while stirring
• Add collards - when greens begins to sizzle, lower heat, cover and simmer 5 minutes
• Add 1/2 cup water, cover and continue to simmer another 5-10 minutes while pasta is cooking
• When pasta is finished cooking, save some of the cooking water in case you need it (I did not), drain and toss with the greens
• Serve topped with Daiya Mozzeralla Shreds

Beans and Greens

Adapted from Savvy Vegetarian

INGREDIENTS:

• cooked rice
• 3 cups dried black beans, soaked and cooked until tender
• 1 tablespoon oil
• 1 bunch green onions (light parts sliced)
• 3 cloves garlic, minced
• 1 cup water
• 2 bunches broccoli, florets separated from stems, peel and dice stems
• 1 bunch collard greens, stems removed and thinly sliced
• 1 cup water
• 1 vegetable bouillon cube
• 3 teaspoons ground cumin
• 1/2 teaspoon red chili pepper flakes
• 4 tablespoons soy sauce

 METHOD:

• Heat oil in skillet, add green onion and garlic and saute for a couple of minutes
• Add 1 cup water and broccoli stems, simmer for a couple of minutes, covered
• Add broccoli florets  and sliced collard greens, cover and simmer until just tender
• In a blender combine 1 cup water, bouillon cube, cumin, pepper, soy sauce and 1 cup of cooked black beans, blend, pour into greens mixture and stir to combine
• Add the rest of the cooked black beans to the greens mixture and stir to combine
• Season to taste with salt and serve over cooked rice

Southern Style Collard Greens

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 bunch scallions, chopped
• 1/4 teaspoon red chili pepper flakes
• 1 clove garlic, minced
• 1 bunch collard greens, chopped
• 3 cups water
• 1 vegetable bouillon cube
• 2 tomatoes, seeded and diced

METHOD:

• Heat oil and butter in a large pot
• Saute scallions for 2 minutes, add pepper flakes and garlic and saute another minute
• Add collard greens and stir to combine
• Add water and vegetable bouillon, cover and bring to boil
• Lower heat and simmer 40 minutes watching sufficient liquid remains to avoid burning
• When collard greens are tender, add tomatoes and serve

Collard Green, Sweet Potato and Black-Eyed Pea Soup

Adapted from Healthy Endeavors

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 5 cups water
• 2 1/2 vegetable bouillon cubes
• 2 medium sweet potatoes, diced
• 1 bunch collard greens, chopped
• 3 cups cooked black-eyed peas
• 14 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

METHOD:

• Saute onion and garlic in olive oil until soft, about 5-7 minutes
• Add water, bouillon and sweet potatoes; bring to boil and simmer 10 minutes
• Add tomatoes, collard greens and spices and simmer until collards are tender, 10-15 minutes
• Stir in cooked black-eyed peas
• Season to taste with salt and pepper

Vegetable and Pastina Soup

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, thinly sliced
• 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
• 4 carrots, diced
• 1 parsnip, diced
• 4 celery ribs, sliced
• 1 - 28 ounce can crushed tomatoes
• 1 bay leaf
• 8 cups water
• 2 potatoes, diced
• 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
• 1 - 10 ounce package frozen corn
• 3/4 cup pastina

METHOD:

• Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
• Add sliced collard greens and saute until wilted
• Add parsley, carrots, parsnips and celery; saute until heated through
• Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
• Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
• Add pastina, cover and cook 10 more minutes, stirring frequently

Broccoli and Daikon Stir Fry

Adapted from My Vegetarian Kitchen

INGREDIENTS:

•     2 cups water
•     1 vegetable bouillon cube
•     5 tablespoons soy sauce
•     3 tablespoons corn starch
•     1 teaspoon sugar

•     3 tablespoons sesame oil
•     3 cloves garlic, minced
•     5 large collard greens leaves, thinly sliced
•     1 bunch broccoli, florets with chopped stems
•     10 ounces mushrooms, thickly sliced
•     1 daikon, cut into thin strips (about 4 cups)

•     cooked rice

METHOD:

•     In a small bowl stir together water, bouillon, soy sauce, corn starch, sugar; set aside
•     Heat oil in a large skillet or stock pot, add garlic and saute briefly
•     Add sliced kale and saute until wilted
•     Add broccoli, mushrooms and daikon, stir-fry about 10 minutes until broccoli is crisp-tender
•     Add sauce mixture, bring to boil and stir until sauce thickens, about 2 minutes
•     Serve over rice