So for my birthday my brother and sister-in-law sent the coolest little cookbook by Julia Turshen called Feed The Resistance: Recipes and Ideas For Getting Involved. The book’s proceeds are donated to the ACLU and the whole idea is cooking with intention, intention to be a more mindful and engaged citizen. AKA my whole motto!!
Right away I randomly selected a page and it happened to be a recipe for collard greens (a vegan recipe!) and I knew I had to try it. 1) I adoreeeee collard greens and have always been intimidated to make them, thinking it was a long involved process 2) I also thought it HAD to include ham 3) I didn’t have collard greens but I did have rainbow chard and so I decided I would make it work.
I actually followed the directions to a T, well besides for eyeballing the amounts because I cut it down in size, but I mean I actually followed the steps which I’m not usually good at doing but boy am I glad I did because they were perfect.
I’ve added a photo below of the recipe & process but I’ll outline what exactly I did as well and one small modification that did make this “un-vegan” but it was all I had on hand.
For the Blackened Halibut Recipe Go Here – for the greens see below!
What I Used:
- 1 bunch of rainbow chard, cut into ribbons
- 1 small yellow onion diced
- a handful of baby carrots diced (already had those on hand)
- 1.5 cups chicken stock (I used better than bouillon because I didn’t have veggie stock which she calls for)
- 3 cloves minced garlic
- 2 tbsp apple cider vinegar
- salt/pep to taste
- oil to get the onions going
How To (per the book and I can attest it works – this amount was good for 2 servings)
- Cook the diced onion over high/medium heat in oil until translucent in a heavy cast iron dish (I used my Le Creuset which has a fitted lid – for later). Add salt to help bring the flavor out.
- Once they’re getting soft, add the garlic and turn to a slightly lower heat, occasionally mixing for about 3 more minutes
- Add the diced carrot, the chopped leafy greens, 1 cup of stock, salt & pepper. cover and let simmer for 20 minutes. DO NOT MIX.
- After 20 minutes give it a stir and a taste and add a quarter cup more of stock. cover and simmer for another 20 minutes.
- After the second 20 minutes, check it again and add the 2 tbsp of apple cider vinegar plus the final 1/4 cup of stock, plus salt/pep if needed, cover and let simmer for 15 more minutes