I decided to make pies and Andrea decided to make greens. Delicious greens. For those you wanting a healthy and tasty meal, you should try the following recipes.
Pineapple Collards
(Recipe from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes By Isa Chandra Moskowitz and Matthew Ruscigno)
Ingredients:1 teaspoon sesame oil
6 cloves of garlic minced
1 lb collards or other hearty greens, stems removed and leaves chopped
1/2 cup chopped pineapple
1/4 tsp red pepper flakes
2 tsp minced ginger
1/4 tsp salt
Preheat a large skillet. Saute the garlic, red pepper flakes and ginger in the sesame oil, being careful not to burn them, for about 2 minutes. Then add collards, pineapple and salt, sauteing with tongs for 10 minutes or until collards are tender. If becoming dry while cooking, add splashes of water to the skillet. Serve immediately.
Kale Salad with Avocado and Almonds
(Recipe from Lucid Food: Cooking for an Eco-Conscious Life By Louisa Shafia, Jennifer Martiné)
Ingredients:
1 bunch of kale, thick stems removed and coarsely chopped
1 ripe avocado, diced
sea salt and freshly ground pepper
1 small garlic clove, peeled and minced
3 tablespoons olive oil
1 carrot, peeled and sliced into thin half moons
1 small, green apple, sliced thin
1 scallion, green part only, thinly sliced
1 large handful of toasted almonds
Place kale in a large bowl with the avocado. Add salt, garlic, and olive oil. Mix very well, rubbing the greens with the avocado for about 3 minutes. Save a handful of the carrot and apple slices for garnish, then gently fold the rest into the kale mixture with the scallion, pine nuts, and mint. Taste and season with additional sea salt, if necessary.
Happy Eating!
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