Looking for something to do with those collards?! Still trying to figure out what to do with that millet you bought in a weak moment a few months ago already? This is what you’ve been waiting for! What I love most about this beautiful recipe is the unusual and complementary pairing of greens and grains to highlight their different tastes and textures. Once you get the hang of it, you may even want to try it with other grains, like polenta (corn) or brown rice. Don’t skimp on the stock — water just doesn’t give it as much flavor. Continue reading
Last year I was asked to give a talk on vitamins and minerals. For lack of a more inspired approach, I decided to go in alphabetical order, plodding through all these micronutrients like an elementary school teacher. As part of the talk I shared ideas for good sources of the various vitamins and minerals. To my delight and surprise, I discovered that greens were a source of almost every vitamin I mentioned! Who knew? Greens even have tons of orange and yellow nutrients, like beta-carotene. The dark green pigment hides the lighter ones, but they’re still there. Continue reading
I don’t know why this dish is called Hoppin’ John, but I do know that it’s made from all my favorite things to eat. And there is absolutely NOTHING like a slow cooker to bring it all together. I seriously love this dish. Hoppin’ John is traditional Southern food, and it’s rumored to bring extra special good luck when eaten at the New Year. So what else would I post tonight? Continue reading
I’ve posted this recipe on these pages once before, but I thought it was worth repeating. I love how the aromatic cumin and cinnamon and lemon flavors in this soup are so different from the spice combinations I usually use.
The box of vegetables I picked up a couple of days ago contained two huge bunches of collard greens, and I could see that they were just aching to be made into this warm, aromatic soup. It took a day or two, but I finally gathered up all my ingredients, and started chopping. Well almost all. Because most unexpectedly, after I’d rinsed and chopped all the greens, I discovered, for the first time in probably decades, that we were completely out of onions. So I did the only thing I could think of, which was to increase the garlic to 10 cloves. Or maybe 15. There were a lot. Continue reading