 Ingredients
1 bunch collard greens 1/2 tsp gourmet salt blends roasted garlic, shallot & pepper salt olive oil spray Directions 1. Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly. 2. Line two baking sheets with parchment paper. 3. Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt. 4. Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start. 5. Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment). 6. Serve immediately or store in your pantry in a loosely closed paper bag for up to 3 days.
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Ingredients
Directions 1. Pick through lentils, discarding any stones. Rinse. 2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes. 3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute. 4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. 5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes. 5. Serve with lemon wedges, if desired. Recipe by Anna Gill
Serves 4 2½ pounds collard greens 2 garlic cloves, minced 1 tablespoon unsalted butter 1 tablespoon olive oil 1 teaspoon fresh lemon juice, or to taste 1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. 2. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. 3. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. See note. 4. Drizzle collards with lemon juice and toss well. NOTE: This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. The method above will fall somewhere in the middle. You can adjust the boiling section to your own tastes. |