Page 20 - Florida Sentinel 4-29-16 Bookstore Edition

Recipes
Creamy Collard Green Pesto (With Pasta) And Sausage
For The Pesto
3 cups of collard green leaves
1⁄2 cups each of toasted pecans and grated Parmesan cheese 1 teaspoon each of salt and pepper
3 garlic cloves
11⁄2 cups of olive oil
DIRECTIONS: Just combine all of the ingredients in a blender and
blend until smooth. Here’s where it gets fun! Roasted some hot Italian sausage and then make the sauce by adding about a cup of the pesto to a hot pan, and add about a cup of heavy cream and let that come to a boil. Then, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and add it to the boiling sauce. It will
thicken right away. Now, just toss the sauce with your favorite pasta – that’s it.
Collard Green And Ricotta Stuffed Shells
1 box of large shells, cooked and drained
1 16 oz. frozen bag of collard greens, drained 1 8 oz. container of light ricotta cheese
1⁄2 teaspoon of smoked paprika
1 teaspoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
2 cups Low fat mozzarella cheese
For The Sauce
1-12 oz. can of crushed tomatoes
2 tablespoons of sugar
1 tablespoon of dried Italian seasoning
DIRECTIONS: Preheat the oven to 375 degrees. In a large bowl, combine the ricotta cheese, collard greens, smoked paprika, salt, pepper, and smoked paprika until smooth. Then stuff the mixture into each of the shells. Arrange the shells in an oven safe baking dish. Meanwhile, combine the crushed tomatoes, sugar, and Italian seasoning in a bowl. Then pour as much sauce as desired over the shells. Top with the
low fat mozzarella cheese and bake for 20 minutes or until the cheese is golden brown and bubbly.
Fish And Collard Greens
10 large collard green leaves 1 cup water
1⁄4 cup butter or margarine 2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper) 1⁄2 teaspoon salt
1⁄2 teaspoon paprika 1⁄4 teaspoon pepper
DIRECTIONS: Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4- inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer
6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
Chicken, Collard Greens And Sweet Potato Soup
Note: Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat.
2 tablespoons vegetable oil
2 boneless, skinless chicken breasts (8 ounces each) Coarse salt and freshly ground pepper
1 onion, chopped
1 stalk celery, diced
1⁄4 cup apple cider vinegar
1 pound sweet potatoes, peeled and diced
2 cups coarsely chopped collard greens
4 cups low-sodium chicken stock
11⁄2 cups cooked brown rice
DIRECTIONS: In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside. Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes. Shred chicken, add to pot, and cook until
heated through. Stir in rice and season with salt and pepper.
Sauted Collards (delicious side dish)
2 bunches collard greens, about 2 pounds
3 tablespoons olive oil, and 4 garlic cloves, whole 2 quarts chicken broth, and 1 tablespoon vinegar Kosher salt and freshly ground black pepper
DIRECTIONS: To prepare greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash thoroughly to remove the grit until water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1” ribbons. Repeat until all the leaves are shredded. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not
CREATIVE
Culinary
Cuisine
featuring...
Collard Greens
From Tonia Turner
The connection between Collard Greens and health benefits is often understated, but check out 4 reasons why you should eat them: 1. The Antioxidant Benefits - As an excellent source of Vitamin C, beta-carotene, and manganese, and a good source of Vitamin E, collard greens provide 4 core conventional antioxidants. But the an- tioxidant support provided by collard greens extends far beyond the
conventional nutrients.
2. Anti-inflammatory Benefits - An excellent source of Vita-
min K and a good source of omega-3 fatty acids (in the form of alpha- linolenic acid, or ALA), they provide two hallmark anti-inflammatory nutrients. Vitamin K acts as a direct regulator of our inflammatory response, and ALA is the building block for several of the body’s most widely-used families of anti-inflammatory messaging molecules.
3. Cardiovascular Support - Of particular interest here has been the isothiocyanate (ITC) sulforaphane, which is made from glu- coraphanin (a glucosinolate) found in collard greens. Not only does this ITC trigger anti-inflammatory activity in our cardiovascular sys- tem, it may also be able to help prevent and even possibly help reverse blood vessel damage.
4. Digestive Support - The fiber content of collard greens—over 5 grams in every cup—makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get 85% of your Daily Value for fiber from only 200 calories’ worth of collard greens!
Collard Greens And Turkey Quiche
Filling
12 large collard green leaves
1 cup water
2/3 cup chopped cooked turkey
or chicken
11⁄2 cups shredded Cheddar cheese 2 eggs
1 cup whipping (heavy) cream
1⁄2 teaspoon salt and
1/8 teaspoon pepper
Flaky Pastry Shell
11⁄4 cups all-purpose flour
1⁄4 teaspoon salt
1⁄4 cup firm butter or margarine
2 tablespoons shortening
1 egg, slightly beaten
1 to 2 tablespoons cold water
DIRECTIONS: Heat oven to 350°F. Wash collard greens. Cut off long stem. In 2-quart saucepan, heat water to boiling. Cook leaves in boiling water about 3 minutes until slightly softened; drain. Dry leaves with paper towels and flatten. Chop collard greens. In a bowl, stir together flour and 1/4 teaspoon salt. Cut in butter and shorten- ing, using pastry blender until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn pastry into ungreased 9” quiche pan; remove other sheet. Press edge of pastry with fork for decoration. Arrange collard greens and turkey in shell. Sprinkle with 1 cup of the cheese. In a bowl, beat eggs, whip- ping cream, 1/2 teaspoon salt and the pepper until blended. Pour into shell. Sprinkle with remaining 1/2 cup cheese. Bake quiche 40-45 minutes until knife inserted in center comes out clean. Let stand 20
minutes. Cut into wedges and serve.
to overcook. Season with salt and pepper and serve with prepared cuisine.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 22, 2016