Iron Chef VJ (sorta)

[Nessa 23]

brazilian collard greens

recipe reviews (10) my notes Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

Active time: 20 Min Start to finish: 20 min

Servings: Makes 4 servings

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Ingredients1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise

3 garlic cloves

1 tablespoon olive oil

PreparationStack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

Carol makes this, VERY GOOD!

I would cook bacon until it's very crispy, really really crispy and add to that. yummy!!

so what's for next week? sausage?

[Amby 490]

I like sausage

[Nessa 23]

me too

[Ban Hammer 13,334]

I like sausage

me too

this gives me an evil idea......

[Cecile and Bryan 0]

I didn't do garlic this week because I don't like garlic. And I've had several things to think about this week, and didn't take time to cook (other than making fajitas, with home-made tortillas last weekend).

No sausage for me, but that's ok because I'm not sure I'll spend a lot of time cooking next week either.

[Sister Fracas 5]

I did a Chorizo, Chick Peas and Spinach Saute (which had garlic in it) and served it with Garlic Toast

1 tablespoons olive oil

1 pound Mexican chorizo, casing removed

1 can chick peas (15 oz), drained and rinsed

1/2 cup onion, diced

1 cup sliced mushrooms

2 cloves minced garlic

1 8 oz pakage of fresh spinach leaves

1/4 cup chicken stock

Salt and freshly ground black pepper

1/3 cup Mexican Queso Fresco cheese

Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. Add drained chick peas directly to pan and saute on medium heat for approximately 5 minutes.

In same pan, add onions and saute on low for 10 minutes, until onions are soft. Add mushrooms and garlic and pepper (salt if you wish), and continue to saute on low for 5 minutes. Add in spinach and chicken stock. Cover and let spinach wilt on low heat.

A few minutes before serving toss in most of the cheese, allowing it to soften a bit.

Serve over a small bed of fresh, uncooked spinach leaves and sprinkle the remainder of the cheese on the top. Yummy served with garlic toast.

[Pinocchio Liberal 268]

I like sausage

me too

this gives me an evil idea......

Pickled camel toes with a light vinegrette!

[Nessa 23]

oh wow, that sounds yummster, sister fracas.

so is this week sausage week? cuz if it is I will definitely have at least 2 different types

[Marilyn. 340]

hey I can join in.. I bought some bratwurst the last time I went shopping.. I was just going to barbecue them but our darn barbecue is out of propane... might have to send hubby to get some this weekend

[Nessa 23]

yay!!

[Amby 490]

sausage! YAY!

I wonder what I'll make. hmmmm...

[Sister Fracas 5]

I can do sausage... *ahem*

[Amby 490]

francas what has come over you lately?

[Sister Fracas 5]

francas what has come over you lately?

I took my habit off...

[Amby 490]

me likeeeey