Monday, January 24, 2011

Tasty Tuesday!

This past week, I spent two days in Dallas at the Cooking Matters Bloggy Boot Camp learning about childhood hunger and some of the solutions that are out there (part 1 and part 2). We had the opportunity to try out some of the recipes that the class participants learn, and there was some good stuff out there. It's awesome to remember how some of the simple (and cheap) ingredients can come together to make healthy and filling foods.

The recipe I most want to recreate at home thanks to our awesome Chef Ellen?

Pasta with Beans and Collard Greens

13 oz whole wheat pasta
1 medium carrot
2 cloves garlic
2 medium onions
2 lb collar greens
2 T oil
1/2 c water
1 t oregano
1 t red pepper flakes
1/2 t pepper
3 15 oz cans lima beans (or frozen!)
1 t Mrs. Dash (or a bit of salt)
1 15 oz can diced tomatoes

Begin to cook pasta according to package directions, but make sure you leave it al dente. Save 1 c of pasta water, then drain and set aside.

While pasta is cooking, rinse and dice the carrot. Dice the onions. Peel and mince the garlic.

Rinse collar greens to remove all grit. Remove touch stems (cut them out) and chop the stems to the same size as the carrot. Roll the leaves and chiffonade (cut into ribbons by thinly slicing the rolled up bunches of leaves).

Heat the oil in a large saute pan over medium heat and sautee the carrots, onion, garlic and green stemps until softened. Add the can of diced tomatoes (including the juice) and spices. Cook until greens are tender.

Drain and rinse the beans in a colander. Add the beans to the greens. If needed, add 1/2 c of the reserved pasta water to make a sauce. Add the chiffonaded greens.

Toss the greens and beans with the cooked pasta. If necessary, cook for five more minutes or until the pasta is heated through. For a bit of extra flavor, top with freshly grated Parmesan cheese.


Enjoy this and more at Tempt My Tummy Tuesday with Blessed With Grace!

Can I get you to tweet once a day for me so I can win a Super Bowl Party with Flatout Wraps? Just tweet this daily: I think @honestandtruly would make a fabulous @FlatoutBread Super Bowl party host! #FlatoutSB (And thanks!)


septembermom January 25, 2011 at 10:15 PM  

I always wanted a recipe with collard greens. This sounds like one that I could do.

That's some picture with the chef expertly handling the knife! I would hurt myself with it that close to my face. LOL.

Michelle January 26, 2011 at 10:13 AM  

Kelly - It's funny because collard greens aren't my favorite, but this is a really great recipe. It's a surprisingly tasty one.

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