Everything But the Kitchen Sink Collard Greens

Collard greens compliment just about anything- chicken, fish, pork. Serve up your favorite tilapia dish and let the greens do the rest!

Ingredients:

• 2 bunches fresh collard greens
• 2 pieces thick-cut bacon
• 1/2 red pepper, chopped
• 1 can original Rotel
• 1 teaspoon hot sauce
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lime juice
• 1/2 tablespoon paprika
• 1 teaspoon chili powder
• Salt & pepper to taste

What’s Next:

Get an extra large saucepan, fill with water to the half point. Bring to a boil.

While waiting for the water to boil, thoroughly wash front and back of each green. Tear leaf away from center, (throw away center) set aside.

When your water has come to a rapid boil, add the greens. Stir until all the greens are below the water surface, they will condense quite a bit. Return to rapid boil for 15 minutes.

Reduce heat to medium, keeping a steady simmer. Add bacon, pepper, Rotel, hot sauce, garlic & onion. Stir until mixed. Keep on medium heat for 15 minutes.

Add lemon & lime juices, paprika, chili powder and the salt & pepper. Stir until mixed. Keep on medium heat for 45 minutes. Your objective is to reduce the water, soak in flavor and moisten the greens beyond distinction.

Turn to low heat and simmer for 1 hour. I know it’s a lengthy process, but believe me- you will know it was worth your wait when you have that first bite!

You are now ready to serve, drain excess water and enjoy!

Eat well & Laugh often!

Get Your Lime Ready and Delight All with Asparagus Tonight

This is a fun, healthy, quick & delicious recipe for asparagus. I love it when I get to squeeze limes! This is a feel-good recipe, so get some music going & let’s cook!

Ingredients:

• 2 teaspoons butter
• 1 tablespoon olive oil (Do extra virgin if you can)
• 2 cloves minced garlic
• 2 minced shallots
• 1 bunch asparagus spears, washed & trimmed
• 1/2 lime, juiced
• Salt & pepper to taste, of course

What’s Next:

In a large skillet, melt your butter over medium heat. Add olive oil.

Stir in garlic & shallots, cook for 2 - 3 minutes (dance to the music while you stir & wait).

Stir in asparagus spears, cook until tender (generally about 5 - 7 minutes, keep dancing).

Pour lime over hot asparagus and season with salt & pepper.

Serve immediately and enjoy!

I Think We Need to Talk Sweet Potato

Let’s start from the beginning. The sweet potato, or potatoe for any Quayles out there, is native to the tropical Americas, in the Andes Mountains of Peru & Columbia. They were domesticated at least 5,000 years ago. It is a crop plant whose young leaves and shoots are sometimes eaten as greens.

OK, now for the nutritional value. I have to say, I was a little surprised at what I found. According to the CDC the sweet potato is jammed packed with vitamin goodies. Taking into account a 3.5 oz raw serving with the skin, you’re looking at 47% Vitamin C; 15% Vitamin A; 8% fiber and 140 yummy calories with no fat- that is, if you don’t add the Country Crock and you eat the sucker raw. But, hey that’s pretty darn good for something that melts in your mouth and is sweet on the palate.

I think you should run to the market right now and grab a few for dinner. Here’s a simple and delicious recipe I made last night:

2 Sweet potatoes

2 Tablespoons oregano

Olive oil to drizzle

Salt & pepper to taste

Go ahead and pre-heat your oven to 375, get it good & warm before you put in the potatoes.

If you can stand the peel, that’s where you’re getting all those fabulous nutrients, just wash thoroughly and cut into medium sized slices.

Gently drizzle your 8 x 12 pan with olive oil, just enough to coat, place potatoes in pan. Drizzle oil over potatoes. Sprinkle with oregano and salt and pepper.

You are now ready to put your sweet potatoes in the oven. Set the timer for 60 minutes. I always like to take them out about midway and turn them over and add a little more olive oil, oregano & salt & pepper.

May you not only enjoy your hot new dish, but also your new understanding and appreciation of the sweet potato itself!