Potato and Collard Green Hash
MARTHA ROSE SHULMAN
YIELD Serves four to six
Andrew Scrivani for The New York Times
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
3 tablespoons extra virgin olive oil
1 onion, sliced very thin in half-moons
2 to 4 garlic cloves, green shoots removed, sliced thin
¼ to ½ teaspoon crushed red pepper flakes (optional)
¾ pound yellow-fleshed potatoes, such as Yukon gold
Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.
Roasted Mushrooms with Herbed Quinoa
Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 4 servings 1x
4.8 from 24reviews
Delicious side dish or light meal of roasted mushrooms on herbed quinoa, topped with toasted pepitas and olive oil! Recipe yields 4 generous side servings.
16 ounces Baby Bella mushrooms
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
1/4 teaspoon salt
1 cup SimplyNature Organic Quinoa, rinsed in a fine-mesh colander
2 cups water
1/2 cup Priano Parmesan cheese, grated
1/4 cup chopped fresh flat-leaf parsley, divided
1/4 cup thinly sliced green onions, green parts only
1 clove garlic, pressed or minced
1/4 teaspoon salt
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, plus more for drizzling on top
2 to 3 teaspoons lemon juice, to taste
Freshly ground black pepper, to taste
2 tablespoons toasted pepitas
To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).
Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.
Fresh Fruit Salad with bananas, apples, pears, peaches and grapes
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Servings Per Recipe: 10
Amount Per Serving
Total Fat: 0.8 g
Cholesterol: 2.3 mg
Sodium: 20.6 mg
Total Carbs: 23.1 g
Dietary Fiber: 2.3 g
Protein: 2.0 g
View full nutritional breakdown of Fresh Fruit Salad with bananas, apples, pears, peaches and grapes calories by ingredient
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Submitted by: MSMAHM1
Take advantage of summer fresh fruit and enjoy!
Minutes to Prepare: 45
Number of Servings: 10
2 Medium Bananas, sliced
2 cups Fresh apples, pared, cored and diced
2 cups Fresh peaches, pared, cored and diced
2 cups fresh pears (any variety), pared, cored, and diced
2 cups fresh seedless grapes, halved
1 cup fat free sour creme
1/4 cup lemon or lime juice
Mix all fruit together with lemon or lime juice to protect color and flavor. Toss fruit mixture with 1 cup sour cream. Serve either plain, or on a bed of lettuce. Will keep fresh in refrigerator for two days. Makes 10 one cup servings.
Number of Servings: 10
Skillet Potatoes with Greens
This easy side dish highlights the bounty of the farmer's market in summer.
1 1/2 pounds small Yukon Gold potatoes, halved
Coarse salt and freshly ground black pepper
8 ounces kale, stems removed and leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Pinch red pepper flakes
1. Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
2. Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
SAUTÉED COLLARDS WITH PORTOBELLO MUSHROOMS
Article Published on Feb 01, 2018
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· Recipes ·
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Dinner is not greener on the other side when you’re cooking with collards! So, sauté some collards with Portobello mushrooms and live the high life!
If you are stuck on spinach and broccoli as a side or your main green vegetable, it’s time to shake things up a bit! The next time you are at your local grocery store or farmers market, I challenge you to get some collard greens (if they are in season and preferably organic). They are a wonderful green to get into the mix as they are a great source of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties. Also, the fibrous texture of collards makes them great for sautéing and being used as a wrap for burgers and other sandwiches. Hopefully, you can make greens part of your weekly rotation of greens; you won’t regret it!
Sautéed Collards with Portobello Mushrooms
¾ pound collard greens (6–7 cups chopped)
¼ cup water
2 teaspoons minced garlic
1⁄3 cup thinly sliced scallions
2–3 Portobello mushrooms, cut into thin slices
Olive oil to taste at the end
Salt to taste
1. Wash collards remove stalks and stack 4–5 leaves. Roll like a cigar and slice into thin ribbons.
2. To cook collards, place water in a skillet with a lid. Bring to a boil and add the prepared collards. Cover and cook over high heat for 8–10 minutes, stirring occasionally. Drain in a colander and set aside.
3. Heat the oil in the same skillet over medium heat. Add the garlic and scallions and sauté for about 30 seconds. Turn the heat to medium-high and add the mushrooms and a pinch of sea salt to draw out some liquid. Cook for 5–6 minutes, constantly stirring until mushrooms are tender.
4. Reduce heat to low, stir in cooked collards, cover and cook for 1–2 minutes until hot.
Special tip! To get the stalk/stem out of collards just lay them face side down on a cutting board and run your knife along both sides of the stem. This will help you to remove it to make the collard easier to chop, prep and eat.
Sautéed Pears And Apples
¼ cup butter
1 cup firmly packed light brown sugar
¼ cup honey
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cored Granny Smith apples, sliced into ¼-inch-thick slices
3 cored red D’Anjou pears, sliced into ¼-inch-thick slices
In a large skillet, heat butter over medium heat until butter is melted. Add brown sugar, honey, cinnamon, and salt, stirring to combine. Add apples and pears; toss gently to coat with butter mixture. Cover, and cook for 10 minutes, stirring occasionally, until fruit begins to get tender. Remove cover, and increase heat to medium-high. Cook for 15 minutes, stirring frequently, until syrup thickens and fruit is lightly browned.
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Zucchini and Potatoes Jambot
1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
2 zucchini, cubed
Ground black pepper
1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
Chopped parsley, for garnish (optional)
1. Heat a 12-inch straight-sided skillet. Add oil, onion, and butter.
2. Add potatoes and cook 10 minutes, stirring occasionally.
3. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10
minutes more, until zucchini are just tender.
4. To serve, garnish with parsley.
Balsamic Roasted Zucchini & Mushrooms
Course: Side Dish, Vegetable
Author: Carrie's Experimental Kitchen
2 slices Zucchini, washed and sliced into 1/4" thick
8-10 Large Mushrooms, washed and quartered
2 Cloves Garlic, chopped
2 tbsp . Extra Virgin Olive Oil
1 tbsp . Balsamic Vinegar
Kosher Salt & Black Pepper, to taste
Preheat oven to 425 degrees.
Add the zucchini, mushrooms and garlic to a medium bowl.
In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables.
Mix well then place on a baking sheet and bake for 15-20 minutes, turning halfway.
PEACH AND BANANA OATMEAL CUPS
5 Stars (6 Reviews)
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Healthy variation from oatmeal in a bowl. These cups are portable and can be eaten cold or warm. Enjoy adding your own favorite flavors like berries or nuts.
PREP TIME10 minutes
COOK TIME25 minutes
TOTAL TIME35 minutes
2 large ripe mashed banana
2 ripe peaches, pitted, peeled and diced
1 cup vanilla almond milk
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
3 cups old fashioned or rolled oats (I used gluten-free)
Preheat oven to 375 degrees and prepare muffin pan with non-stick cooking spray (spray the baking liners if you are using them).
In a large bowl, mash bananas. Add all ingredients, except the diced peaches. Mix with a spoon. Fold in the peaches into the batter. Add batter to muffin cups, filling 15 muffin cups. Sprinkle tops with cinnamon.
Bake 25-30 minutes or until lightly browned and firm to the touch Cool and enjoy!
Since there is no added fat, spray the muffin pan or liners with non-stick cooking spray.
If your fruit isn't sweet enough for your taste, you can always add up to 1/3 cup of sweetener of your choice