Zippy Yams and Collards

From The Cancer Survivor's Guide - Neal Barnard

4 servings

The sweet potatoes overcome the bitterness of the collard greens, and the chili paste and Worcestershire sauce give it a punch.  For company, may want to make it on the spot - it's bright green at first, but dulls as it stands.  Collard greens do shrink, but not as much as spinach! 

"Chili paste, lemon juice, and garlic give this recipe a delightful zip, which is a welcome way to eat nutrient-rich vegetables like yams and collards.  The collard greens in this recipe add calcium, folate and B vitamins."

Ingredients:

1 large bunch collard greens rinsed (~one pound)

1/4 cup water or vegetable broth

1 onion, thinly sliced 

2 large garlic cloves, minced

2-3 small yams or sweet potatoes (peeled if desired), cut into bite-size chunks

1 Tbsp vegetarian Worcestershire sauce

1/2 tsp Thai chili paste

1/4 tsp salt

1/4 tsp ground black pepper

2 Tbsp freshly squeezed lemon juice 

(added a generous sprinkle of fenugreek powder)

Directions:

1) Remove the thick stems and slice the greens crosswise into thin strips.  Set aside.

2) Heat the water in a deep skillet.  Add the onion and garlic and cook and stir until the onion is tender, about 5-10 minutes.  Add the yams, stir and add enough water to cover them.  Cover and cook for 5-10 minutes, until the yams are soft when pierced with a fork.  Remove the lid and simmer uncovered until about half of the water has boiled away.  

3)Stir in the collard greens, Worcestershire sauce and chili paste.  Cook and stir until the collard greens are soft.  Season with salt and pepper to taste.  Sprinkle the lemon over the yams and greens just before serving. 

Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days. 

Per serving: 77 calories, 0.5 hm fat, 0.1 gm sat fat, 3.3 gm protein, 6.3 gm sugar, 4.4 gm fiber, 83 mg sodium.

Tomato, chard (or collard greens) and spinach with toasted almonds

Adapted from Ottelonghi Simple - my latest in cookbook addictions.  I have one of his other cookbooks, Jerusalem, which also has delicious recipes, but way to complex for weeknights.  In this book, the ingredients are limited, and there are generally only a few steps to complete.

This is REALLY good!  Same day and next day.  The combination of limes with fresh herbs is delicious.  I picked the first few leaves of mint that sprouted this week.  And treated myself to some new caraway seeds that have so much more of a kick than the ones sitting in a McCormick container from whenever.

I had it over barley yesterday and millet today.  Millet is a gluten-free grain that I hadn't tried before.  It reminds me of couscous, but has to cook for 20 minutes.  The almonds should be reserved to top the dish the day it is served.

(See photo 4/23/21)

Ingredients:

1/4 cup olive oil, divided

1/2 cup sliced almonds - (I had slivered almonds, and needed more for the 2nd day)

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

28 oz plum tomatoes (I used diced tomatoes)

1 lb 2 oz (500 gm) Swiss chard, stalks thinly sliced and leaves roughly chopped (I had collard greens)

4.5 oz spinach, roughly shredded

2 limes, finely zest to get 1 tsp, then juice to get 2 Tbsp (I used the zest of most of 1 lime ~ 1.5 - 2 tsp)

1 3/4 cup mint, roughly chopped - 35 grams (I only had a few  sprigs)

1 3/4 cups dill, roughly chopped - 35 grams

8 green onions into 1/2" pieces (1 cup)

Directions:

1) In a large sauté pan with a lid, head 2 Tbsp of the oil, the almonds, and paprika.  Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooled.

2) Return the pan to medium-high heat with the remaining 2 Tbsp of oil.  Once hot, add the caraway and garlic and fry for 1 minute, until they start to sizzle and brown.  

3) Add the tomatoes with their juice, chard, and 1/2 - 3/4 tsp salt and stir through , crushing the tomatoes as you go.  Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the chard wilts and the tomatoes break down.  

4) Remove from the heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions.  Serve with the almonds sprinkled on top.