Page 20 - Florida Sentinel 3-15-19

Recipes
Spring is right around the corner (March 20th)! It's time to end your winter hibernation and venture out — with your diet, that is. With spring comes an abundance of vibrant green produce, all contending for a spot on your table. Green foods are more than just pretty to look at, they boast a powerhouse of nutrition, too. Welcome spring with these healthy, naturally-colored green recipes that are sure to give your diet the extra nourishment you need
Mediterranean Skillet Chicken with Greens
INGREDIENTS:
• 2 tbsp olive oil
• 4 skinless chicken thighs • 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp oregano
• 1/4 tsp pepper
DIRECTIONS:
• 1/2 tsp salt
• 2 cups grape tomatoes
• 4 cups swiss chard, chopped • 2 cloves garlic, minced
• 2 tbsp feta cheese
1) Pat chicken dry with a paper towel and sprinkle with all the spices, garlic powder thru pepper.
2) Heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 15 minutes or until an instant- read thermometer registers 170o F. Remove chicken from pan and cover with foil.
3) Add another tbsp of olive oil to the pan and add the minced fresh garlic. Cook for one minute then add tomatoes. Cook tomatoes for about 3 minutes. They will start to soften and re- lease juices.
4) Add swiss chard to pan and stir until the chard starts to wilt down. Cook for about 3 more minutes.
Add chicken and any juices back to pan. Top with feta and serve alongside quinoa, whole wheat pasta or cauliflower rice.
Spicy Kale and Coconut Fried Rice
INGREDIENTS:
• 2 Tbsp Vegetable Oil or Coconut Oil
• 2 Big Cloves of Minced or Pressed Garlic
• 1⁄2 bunch Green Onions, sliced thinly – choose only the green and white parts
• 1 Medium Bunch of Kale, finely shredded leaves and ribs removed
• 3⁄4 cup Coconut Flakes, unsweetened and un- shredded
• 1⁄4 tsp Fine Grain Sea Salt
• 2 tsp Soy Sauce or Reduced-sodium Tamari
• 2 cups Cooked & Cooled Brown Rice
• 2 tsp Chili Garlic Sauce
DIRECTIONS:
• 1 Halved Lime • Fresh Cilantro
1) Heat a large pan (non-stick) over medium to high heat. Add 1 tbsp of oil and add the onions, gar- lic and the vegetables (optional) to the pan. Keep stirring the mixture for 1 minute, until you start getting the fragrance and/or the vegetables become tender.
2) Now add the kale and salt and keep cooking and stirring. Once the kale becomes wilted and ten- der, move the contents to a bowl.
3) Pour the remaining oil into the pan. Add the coconut flakes into the pan and cook. Keep stirring continuously until the flakes become light golden. Now add the rice in and cook. Keep stirring oc- casionally for around 3 minutes.
4) Now remove all the contents of the bowl into the pan and add 2 tsp of soy sauce (or tamari) and hot sauce. Stir properly to mix everything and move the content to the serving plates. Garnish it with cilantro leaves and red pepper flakes and squeeze the lime juice over it.
Lemony Collard Greens Pasta
• big pinch of red pepper flakes
• sea salt and black pepper
• 1 ounce Parmesan cheese
• 1⁄2 or more of a lemon, cut into wedges
INGREDIENTS:
• 8 ounces fresh collard greens (about 10 big leaves)
• 1⁄3 or more of a package of whole wheat thin spaghetti or “spaghettini” • 3 tablespoons pine nuts • olive oil
• 2 small cloves garlic, pressed
DIRECTIONS:
1) Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
2) Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1⁄8′′ to 1⁄4′′). Shake up the greens and give them a few chops so the strands aren’t so long.
3) Heat a heavy-bottomed 12′′ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
4) Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
5) Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shav- ings and serve with two big lemon wedges per person.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 15, 2019